Italian Sausage and Pasta in a Cream Tomato Sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.