Sweet italian sausage pasta & strawberry cream cheese coffee cake

Ingredients

• Sweet Italian Sausage Pasta
• 3 to 4 Sweet Italian sausage links
• 4 slices smoked bacon, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup dried tomatoes, cut into small strips
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1/8 teaspoon dried thyme
• Salt
• Pepper to taste
• 1 box / package dry pasta

Strawberry Cream cheese coffee cake:

• 1/2 cup unsalted butter, softened
• At 3 tablespoons sugar
• 2 large eggs
• 1.5 teaspoons pure vanilla extract
• 1 & 1/4 cup all-purpose flour
• 1 Teaspoon baking powder
• 1/8 salt

Filling:

• 10-12 large strawberries, cut half
• Cream Cheese 4 ounces, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 tsp almond extract
• 1/4 lemon tea extract

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Preparation

• Sweet Italian Sausage Pasta
  In a hot frying pan, add the bacon into slices and cooked over medium-low heat until the oil of the grease was made out. Continue to cook the bacon until crisp and brown.
• Add garlic and stir until fragrant. Add sweet sausages pressing the meat out of their housing. Brown the meat evenly and break them into small pieces.
• Now add the sun-dried tomatoes and frozen peas and mix well.
• Continue cooking for another 3-4 minutes then add the heavy cream and chicken broth.
• Add dried seasoning if necessary and thyme. Simmer for a minute or two and it's done.
• Cook the pasta in a pot of boiling water according to the package that suggested al dente and drain. Serve the meat sauce over pasta and give it a light toss.
• Strawberry Cream cheese coffee cake:
  Preheat oven to 180 and grease a 9 "spring form pan round (I used heart-shaped) or a deep fluted tart pan and line with parchment paper.
• For the cake, in a large bowl, cream the butter and sugar until fluffy.
• Add eggs and vanilla extract and mix well.
  Stir in flour, baking powder and salt to make a soft dough. Spread the paste on the bottom and sides of the pan. (Batter will appear thin in the pan).
• For the filling:
  Mix the cream cheese and remaining ingredients in a small bowl and whisk well. Spread over cake base.
• Next, place the strawberries, cut side down, pressing gently into the cheese paste and cream.
• Bake until the top is brown and appear set, about 45-50 minutes.