In a saucepan, cook italian sausage until done and drain off and remaining fat. In a separate sauce pan, saute garlic in olive oil until golden. Add tomatoes, pepper, parsley, salt, and sugar and simmer for 20 minutes. Add cooked sausage and cream. Bring to simmer approximately 10 minutes until the mixture reaches pasta sauce consistency. Serve over pasta cooked according to package directions and garnish with parmesan cheese and basil.
Bring a large pot of salted water to a boil. Add 1 tbsp. oil. Add kale and stir until beginning to wilt, about 1 minute. Add fettuccine and cook until al dente. While pasta is cooking, combine remaining olive oil, and garlic in heavy small sauce pan over medium heat. Stir until heated through, about 2 minutes. Drain fettuccine and kale and transfer to large serving bowl. Add oil-garlic mixture and toss. Mix in parmesan and season to taste with salt and pepper. Serve, passing lemon wedges separately.
3/4lb Pasta (Linguine, Fettuccini, Angel Hair) Try a flavored one like Roasted Garlic or Spinach Angel Hair.
3/4 C heavy cream
1 TBS Butter
3 TBS fresh Lemon juice
1 TBS grated Lemon peel
1/2 C grated Parmesan Cheese
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2C cooking water.
Bring cream & butter to simmer in heavy large skillet over med-hi heat. Mix in lemon juice and peel. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency. Add cheese; toss to blend. Season TT with salt & pepper.