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Every month, a few girlfriends and I get together for a supper club. We pick a theme, and everyone brings a dish to Casa de Crews. I keep meaning to share more about our supper club, but to be honest, it isn’t anything bloggy. And for me, someone who works full-time and blogs almost as much, getting together with my girlfriends for some much needed catching up, over good food and wine, well I’d rather savor all of that, than worry about pretty pictures for later. Truly.
Last month’s theme was devoted to Fall foods. We had two kinds of pizza with fall-inspired flavors (butternut squash, figs, etc), a ridiculous chili someone else made, and apple pie with ice cream. Nothing about the meal was diet-friendly, but the night itself was good for the soul, and worth every bite!
But last month’s supper club had me craving comfort, that’s perfect this time of year. And so next month’s theme is going to be all things comfort, and pasta! I can’t wait, you guys. I’m making this Angel Hair Pasta with Sausage, and Tomato Cream Sauce. It’s light tasting with Barilla Angel Hair Pasta, and a creamy tomato sauce. My favorite part is that it’s packed with flavor, and freshness, but is ready in just 30-minutes. You could easily swap the Barilla Angel Hair Pasta for a box of Barilla Penne Pasta, instead – the preference is up to you. This dinner will more than feed the masses, and is perfect for a comforting dinner party. Barilla pasta is the #1 choice of Italy, which would make my Italian momma proud of this meal.
I lied, guys. The best part isn’t that this dish is done in 30-minutes, but that it pairs so nicely with Clos du Bois. Clos du Bois pairs well with any holiday entertaining – especially with pasta dishes, which is why I chose to pair with this dish.
This time of year, I love a good medium-bodied red, so I plan to enjoy a bowl of this pasta with a glass of Clos du Bois Cabernet Sauvignon (which also compliments the sausage in this dish). But I love that the Clos Du Bois Chardonnay pairs so nicely with the creamy tomato sauce, as well. And since I like to be a good hostess, who gives options, either varital will do! #thankyouverymuch
If you’re pressed for time, you could easily make the sauce ahead of time, and add to a fresh pot of Barilla pasta, just before guests arrive!
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- ½ teaspoon dried crushed red pepper
- 1 cup sweet yellow onion, chopped
- 2 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- ½ cup whipping cream (heavy or regular is fine)
- 1 box Barilla Angel Hair Pasta
- ½ cup fresh basil, chopped
- Grated Parmesan cheese, to taste
- To a medium skillet, heat oil over medium high heat. Add sausage. Saute until sausage is no longer pink, breaking up with spatula, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is no longer pink, about 3 more minutes. Add crushed tomatoes and cream to skillet. Reduce heat to low and simmer until sausage/sauce mixture thickens, about 3 minutes.
- While sausage is browning, cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente). Drain once done, saving 1 cup cooking liquid. Return pasta to the same pot.
- Add sausage/sauce mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by ¼ ladel-fuls, if mixture is dry. Add in chopped basil, and Parmesan cheese, before serving