The Weekly Staples

So it's monday again and time to think about food for the week. Well I have my staples in the freezer and the pantry so I can prepare a few things on a moments notice. Everyone has the chicken staples boneless breasts, chicken breasts etc.... but I also keep turkey sausage (hot and sweet), and ground turkey (usually the 93% lean). In my pantry I always have tomato sauce(80z and 15 oz cans), diced tomatoes (extra lazy instead of mushing up plum tomatoes), and crushed tomatoes. On these days I can easily make two of the fam's favorites:
Turkey Chili and Farfalle with Sausage tomatoes and cream(not too much cream so dont freak out). I dont like heavy sauces or goopey, gluey stuff. It's been so long since I've eaten like that it might be ok going down but the aftermath isnt worth it.

I stopped buying magazines since they were taking over my house, but my mom gave me a subscription to Bon Appetit and they have this great section, Too Busy to cook. This recipe has become a favorite dish, I have modified the recipe to work for me and what I am willing to serve my family. They all love it and nobody knows the difference since they have never had it any other way.

Farfalle with Sausage, Tomatoes and Cream (6 servings I double the meat and get more)
(modified PW's way)

2 Tbl olive oil
2 Lbs Italian turkey sausage-(sweet) sometimes i use hot instead and skip the crushed peppers
casings removed - other times i use 1/2 hot and 1/2 sweet and skip the hot peppers
-if i have someone who doesnt like heat
1/2 tsp dried crushed red peppers
1 cup chopped onion ( u can use less if you dont like onion or shallots for a more mellow flavor)
3 garlic cloves minced
1 28 oz can crushed tomatoes with puree
1/2 cup whipping cream ( i use half and half, even fat free and usually only a 1/4 of a cup)

1 Lb farfalle (bow-tie) pasta
1/2 cup chopped fresh basis

Grated Pecorino Romano cheese, or Parmigian or Locatelli

Bring large pot of water to boil while making the sauce. Salt the water until it tastes like the Sea after it boils and then cook the pasta al dente (firm to the bite) Drain reserve 1 cup of pasta water.

Remove sausage from casings.
Heat oil in large skillet over medium High heat ( I use a skillet with 2 inch sides so i can add the pasta to the pan). Add sausage and crushed red peppers, break sausage into chunks. Saute until no longer pink about 5 minutes. Add onion and garlic and saute about 3-5 minutes more. Add tomatoes and cream Reduce heat to low and simmer until mixture thickens about 3 minutes. Season with salt and pepper. Add pasta to the mixture and toss over medium heat. If mixture is dry add reserved pasta water a 1/4 cup at a time as needed. You can serve in the pan or transfer to a large bowl and top with chopped fresh basil. Pass grated cheese separately.

Serve with a simple salad and crusty bread and everyone is happy!!!