FUSILLI WITH CREAMY TOMATO AND MEAT SAUCE
A secret ingredient makes this dish extra special! Recipe & photo: Recipe.com
Provided by Ellen Bales
Categories Pasta
Time 50m
Number Of Ingredients 11
Steps:
- 1. For Sauce: In a large saucepan, cook beef, onion, and garlic until beef is brown. Drain Fat. Stir in undrained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to a boil and reduce heat. Simmer, uncovered, about 40 minutes or until most of liquid has evaporated, stirring occasionally.
- 2. Meanwhile, cook pasta according to package directions. Drain; keep warm.
- 3. Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.
- 4. Arrange pasta on individual plates or a large platter. Spoon the sauce over the pasta. Serve with grated cheese of your choice.
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
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