Monday, December 5, 2011

Smoked Sausage with Almond Cream Pasta

Do you ever have one of those days when you just can't focus? That is what happened to me when I started making this Smoked Sausage with Almond Cream recipe.

I ended up not really following much of the original recipe, but only by mistake. The good news is that it turned out great and the kids loved it.

This recipe reminds me of Carbonara, with the use of the eggs and the parmesan. Carbonara is a family favorite that was introduced to us from my sister-in-law after visiting Italy for a month.

Smoked Sausage with Almond Cream Pasta


1 lb Pasta of your choice (I used angel hair)
2 Garlic cloves, minced
8 oz Frozen or no salt canned peas
1 Tbsp olive oil
14 oz Smoked Sausage, sliced (I used Creta Farms)
1 Small green or red pepper
1/2 Cup silvered almonds (I forgot to toast them so you may toast them if you like)
2 Eggs, lightly beaten
1/2 Cup parmesan cheese, grated
1 Tsp salt
1/2 Tsp pepper

Heat a large pot of water to boiling, add some salt and garlic. Cook according to pasta instructions. Add peas the last minute or two of cooking.

While pasta is cooking add olive oil to skillet and heat to medium. Add smoked sausage and green pepper and cook for about 5 minutes. You just want to get a little brown on the sausage.

In a food processor, grind almonds and 1/2 cup of water until creamy.

Lightly beat eggs in a small bowl, stir in almond cream, parmesan, salt and pepper.

Drain pasta and return to pot. Add almond mixture and stir to coat, allowing the heat from the pasta to cook the eggs.

Add smoked sausage mixture and continue to stir.

Serve with a fresh salad and/or bread.