Sausage Pasta ala Bunk
This is a recipe I never make the same twice but am going to post the most recent version I concocted with some of my more successful variations. Note I never actually measure out my spices so I'm just guessing on amounts here.
- 1 lb Italian sausage (hot or mild)
- fresh rosemary
- oregano, thyme, ground pepper, and basil to taste
- 1 can artichoke hearts
- 1-2 can stewed tomatoes (fresh work well too)
- 1 lb pasta
- 2/3 pint of heavy cream
- garlic (about 4 cloves)
Cook pasta separately while browning sausage mixed with seasonings and pressed garlic. Dice drained artichoke hearts and add into pan. Drain stewed tomatoes and add in. Add more seasonings as needed. When almost done add cream let stew together on med-low for about 4-6 minutes. Mix sauce and pasta and serve.
Now the variations that have worked well.
- Instead of cream make a sauce with white wine, flour, a little butter, and lemon.
- don't use any sauce at all or cream.
- Use a lot of fresh cilantro
- Add lots of Cajun seasoning
Let me know if you come up with other good variations.