Every year the Kitchen serves up a menu of your camp favorites, but they also try to add in a new recipe here and there to keep things interesting. And for the first time ever, we’re revealing a new meal before the summer even begins, so that you can try it at home! This pasta comes from our very own Bible teacher, Sandi Taylor, and is as easy as it is crowd-pleasing.
This is a very versatile dish. You can add, take away, or change whatever you’d like. For example: Add diced peppers or spinach for an extra veggie, or use ground beef or chicken sausage instead of Italian sausage. If some people don’t like spicy, you can use plain marinara sauce and add red pepper flakes at the end for those who do…there are lots of options.
Make it tonight to get a taste of summer 2021 before you arrive!
Makes 4-6 servings.
- 2 or 3 cloves garlic minced
- 1 onion, chopped
- 1lb ground Italian sausage; if you can’t find ground Italian sausage, you can remove the casings from Italian sausage links.
- 32oz jar of your favorite marinara sauce (we use Rao’s Arabiatta); or make your own!
- 1/3 cup cream or half and half
- 1 lb Fusilli pasta (any pasta works but get one that the sauce will cling to like fusilli)
- Parm for serving
- Bring a pot of water to a boil, season heavily with salt. Drop in your pasta.
- Sauté the sausage and onion in a large pan or pot (use a little oil if it’s lean sausage) until the sausage is fully cooked. Add garlic and sauté for 2 more minutes.
- Drain excess oil and put sausage back in pan, add tomato sauce and let it combine for about 5 minutes (can sit on low for as long as you like if making ahead). Add the cream or half and half and cook a few more minutes.
- Reserve a half a cup of pasta water before draining the pasta. Drain pasta, combine with sauce and a little pasta water and let it rest for a
minute so that all the liquids can combine.
- Serve with lots of shredded or grated Parm and a drizzle of EVOO