Only the Name Is Difficult

There is a pasta dish that I have made for several years and many occasions. It is a favorite to prepare not only because it tastes unbelievably good, but because it is easy enough to throw together while visiting with guests and enjoying a cocktail. It is basically a no-brainer to saute some sausage, onions, and garlic; stir in seasoned canned tomatoes; simmer to blend flavors; and finish with a bit of cream before tossing with pasta.

I recently threw together this pan of pasta while cooking dinner with a new friend. She and I became acquainted through Twitter, and when an appointment took me to her neck of the woods, we decided it was time to plan a Tweet-Up, as meetings are known in Twitter-speak. In the world of Twitter, it is also common to use an acronym denoted with a hashtag to promote your event, cause, issue, or mood. Our meeting was soon to be known as the People-From-Obscure-Central-South-Dakota-Small-Towns Tweet-Up with the hashtag of #PFOCSDSTTU. Try typing that in a 140 character box, or better yet, texting it while on the road.

Truly, the name was the most difficult part of our meeting. My new friend welcomed me into her beautiful home, served me my very first Dirty Martini, shared an excellent Artichoke-Olive Crostini, allowed me to make friends with her water-loving kitty AND make a mess in her kitchen while tossing together a simple salad and the even more simple PFOCSDSTTU Pasta Dish, and ultimately presented a delicious Bittersweet Chocolate and Pear Cake for dessert. All the while, we enjoyed easy and lively conversation, silly photo snapping, and of course, Tweeting. It was a full and well-rounded evening centered around a simple meal of Smoked Sausage Pasta with Tomato Cream Sauce, now known as PFOCSDSTTU Pasta. It only tastes complex On My Plate.

Smoked Sausage Pasta with Tomato Cream Sauce
a/k/a PFOCSDSTTU Pasta

1 (12 ounce) package bow tie pasta
1 tablespoon olive oil
1 lb polska kielbasa, sliced
1/2 teaspoon red pepper flakes (optional)
1/2 cup diced onion
3 minced garlic cloves
1 (28 ounce) can Italian-seasoned diced tomatoes
1 1/2 cups heavy cream

Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat.
Cook sausage and pepper flakes (if using) until sausage is heated and browning around the edges.
Stir in onion and garlic, and cook until onion is tender.
Stir in tomatoes and simmer to blend flavors and mixture thickens slightly.
Add cream and simmer a few more minutes.
Stir cooked pasta into sauce, and heat through.
(May top with grated Parmesan cheese when serving.) (Serves 6.)