Penne with Sausage, Bacon and a Light Tomato Cream Sauce

On a chilly night, I highly recommend this most satisfying dinner of pasta and a salad.  Let's start with why, if you make this as written, you'll have one of those close-your-eyes-and-enjoy moments when you take those first few bites.  The difference in taking a pasta sauce from Okay to Oh My is not rushing as you layer the ingredients.  This whole dish doesn't even take that much time. But you are building the flavors along the way and it does require a certain amount of your attention and love. When sauteing the shallots, let them get nice and soft, over a medium-low heat.  When you add the bacon, let it cook, but don't let it it get crispy.  Same with the sausage.  Then the wine.  The tomatoes. Let it reduce!  Watch all of your ingredients closely and bring them together to make something, in the end, that's unforgettable. 


Penne with Sausage, Bacon & Tomato Cream Sauce
Serves 4-6 (or 2 if you and your sweetie are starving)

2 medium shallots, chopped
2 cloves of garlic, chopped
1/4 cup extra virgin olive oil
Pinch of red chili pepper flakes
2 slices of bacon, chopped in 1" dice
2 mild Italian sausages, casings removed and broken up
1/3 cup dry white wine, such as Pinot Grigio
2 Roma or plum tomatoes, cut in 1" dice
1 28-oz. can imported Italian tomatoes, with their juice, put through a food mill to remove the seeds
1/2 cup half & half or cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper
1 pound penne pasta

Have your boiling water ready to go for the pasta.  Start cooking pasta about 15 minutes into making the sauce.  (Follow the package instruction to ensure your pasta is al dente!)

In a large saute pan, heat the olive oil over medium heat and add the shallots.  Cook, stirring often, for about 10 minutes or until very soft.  Add the chopped garlic and chili pepper flakes and stir for another 2 minutes.  Add the diced bacon and stir until cooked, but not crispy.  Add the Italian sausage and brown for 3-4 minutes.  Increase the heat and add the white wine.  Let reduce until almost all the liquid is evaporated, about 2-3 minutes.  Add the diced tomatoes and the canned tomatoes and reduce the heat to medium-low.  Cook for about 10-15 minutes, until slightly thickened.  Add the half & half or cream and stir for a few minutes.  Stir in about a teaspoon of salt and some black pepper.  Add the cooked pasta to a shallow serving bowl and add all the sauce.  Stir in a good handful of freshly grated Parmigiano.  Now watch the closed eyes and the smiles.