Sunday, April 6, 2008

Peasant Pasta

1 pound extra lean ground beef
3 cloves garlic, minced
1/2 cup chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen or can green peas
1 Tablespoon basil
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese
Cook beef in large skillet over medium high heat until cooked. Drain. Add garlic to the pan. Deglaze the pan drippings using chicken broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl. Top with cheese.
6 Servings.
Source: adapted from Rachel Ray

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