I have been told that true Italian food does NOT incorporate cream? True or not, maybe I'm as Italian as "The Olive garden"! We adore this dish I always keep necessary items on hand (I keep sausage and cream frozen, only heavy cream containing 40 percent or more butter fat, 1 cup separated into ice cube tray). This is GREAT for a crowd and every one literally has raved about it in my experience. My husband will take small dishes of this "stuffenne" to single friends to make 'em jealous! " No more than a SCOOP. That's all they get". LOL Hope you ENJOY!
In a deep heavy skillet over medium heat, brown off sausage, garlic and seasoning mix
Once browned, add flour and combine well. Let the flour have a chance to brown 5-6 minutes.
De glaze pan with chicken stock stir well.
Dump one can tomatoes into the pot. Hand crush the second can of tomatoes as you add it in. (careful not to put your eye out!!!) Bring ingredients to a boil, then cover and simmer stirring occasionally. Simmer for about 20 minutes. Thick sauce:(add more chicken stock if necessary to thin to keep a medium sauce texture). Thin sauce?:(if sauce seems a little thin you can thicken it by taking 1 tsp of flour mixed with a small amount of cold H2O and add into the sauce, you can do this as many times as needed to get it to the right consistency just keep in mind that every time you add the thickener you must let it cook for another 10 minutes.) I begin to boil my pasta at this time.
As pasta is boiling, add peas, fresh basil and cream to the sauce.They need at least 10 minutes to marry into the sauce.