Saint Valentine’s Sauce

Saint Valentine’s Sauce

Ingredients

  • 6-7 oz pasta
  • 6-7 oz Ballerina Farm Italian sausage
  • 1 tablespoon minced garlic
  • 2 tablespoons diced shallot
  • ½ cup tomato paste
  • 1 cup cream
  • ⅓ cup grated parmesan 
  • 2 tablespoons butter
  • Fine French Salt to taste

Directions

  1. Get a pot of boiling water on the stove and season with a tablespoon of salt per gallon.
  2. In a sauce pan or saucier, (something that will be good for tossing the pasta with the sauce), add the Ballerina Farm Italian Sausage and cook on medium heat until cooked through. No need to add any fat as the sausage is rich and marbled already.
  3. Once the sausage is cooked through and getting slightly crisp, about 3-5 minutes, add in your minced garlic and diced shallot. Cook down for another minute or so, careful not to burn the garlic which will cause a bitter taste to form.
  4. At this point, add in your tomato paste. Cook your tomato paste down until deep red and the moisture has evaporated.
  5. Add in your cream and reduce until it’s creamy and a beautiful orange-red color.
  6. Turn down to low heat to not reduce too heavily.
  7. At this point, straight from the freezer, drop your fresh pasta in the boiling water and cook until al dente, about 3-5 minutes.
  8. Add your pasta directly from the pot with a ladle full of the pasta water and bring them together in the pan with the sauce. Add in your butter and parmesan and cream together in the pan until well coated.
  9. Enjoy with a fresh coating of parmesan on top. Buon appetito!

Serves 2


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$18.00