Which would you prefer to have?
Penne with Sausage Creamy Sauce
½ lb. spicy Italian turkey sausage (casings removed)
½ c. diced onion
2 tsp. minced garlic
1 c. fresh diced tomatoes
½ c. heavy cream
1 lb. cooked penne
Salt and pepper to taste
6 large basil leaves
Cook the sausage on a saute pan. If the sausage is greasy, drain off grease.
Add the onions and cook until soft about 3 minutes. Add the garlic, stir it in for 1 min.
Add diced tomatoes and heavy cream, cook until the tomatoes start wilting then add the cooked pasta.
Stir to combine. Cook another 2-3 minute. Season to salt and pepper to taste.
Transfer to a serving bowl. Tear the basil leaves and put on top. Serve with fresh grated Parmesan.
Spaghetti Squash to Sausage
1 small spaghetti squash (about 2 pounds)
1 medium onion, halved and thinly sliced
1 small bell pepper chopped
1 clove garlic, chopped
1/3 zucchini sliced and cut in half or quarters depending on the size
1 large tomato, chopped with seeds and juice
1 tsp savory or thyme leaves
Fresh basil leaves
Pre-heat the oven to 350F. Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side down on a baking sheet with a small amount of vegetable stock to prevent sticking. Cook until tender, about 45 minutes. Allow to cool slight then shred flesh out of the skin into a large bowl.
In a saute pan, add the onion, pepper and garlic to a skillet with a small amount of stock. Saute until the onion begins to soften. Add the zucchini and saute until tender crisp. Add the tomato, savory and thyme leaves. Cook until tomato is heated through. Season to taste with salt and pepper. Keep warm.
Meanwhile, heat a pan over medium heat. Add a small amount of stock to saute the sausages, turning, until cooked through, about 20 minutes.Add additional stock if needed to keep from sticking.
When ready to serve, top the spaghetti squash with the sauteed vegetable mixture and serve sausages on the side.