Peasant Pasta

My sis-in-law, Sarah, found this recipe for me long ago. The original recipe called for peas, but since peas are from the devil, I leave them out.

Peasant Pasta
1 tablespoon extra-virgin olive oil
1 lb. Italian sausage
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken
1 (28-ounce) can crushed tomatoes
1 tsp. sugar
a pinch of crushed red pepper
salt and pepper
1/2 cup half-and-half
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
grated Parmesan cheese

Cook noodles according to package directions. Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, 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. Add a little sugar, a little crushed red pepper and salt and pepper. Taste to adjust seasonings. Simmer while pasta cooks. Stir cream into your sauce. Toss hot drained penne in pan with the sauce, stir to combing. Throw in basil and stir then transfer pasta to serving bowl.

Family Rating:
Brad: *****
Jordan: *****
Eli: *** (My boy is not big on pasta.)
Phoebe: *****
Overall Family Rating: 18/20