Italian Sausage Pasta Pomodoro
Ingredients
1 lb.
jumbo shell pasta
2 tsp.
Kowalski's Extra Virgin Olive Oil
12.6 oz.
Market Sausages Smoked & Uncured Italian & Mozzarella Sausage, cut into ½" slices
- pinch
crushed red pepper flakes
16 oz.
Kowalski's Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department)
3 tbsp.
heavy cream
2 tbsp.
freshly squeezed lemon juice
1 ½ tbsp.
Kowalski’s Unsalted Butter, cold
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste: freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese, freshly grated lemon zest and thinly sliced fresh basil
Directions
- Prepare pasta in salted water according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
- Meanwhile, in an extra-large saucepan, heat oil over medium-high heat.
- Add sausage; sauté until golden-brown (about 4 min.).
- Stir in red pepper flakes; cook for 1 min.
- Stir in sauce; cook, stirring frequently, until hot (about 2 min.).
- Remove from heat; stir in cream and lemon juice.
- Whisk in butter; season with salt and pepper to taste.
- Add hot, drained pasta to the pan; toss to coat.
- Add hot reserved pasta water a bit at a time as needed until sauce reaches desired consistency.
- Serve immediately with desired garnishes.
