Pasta With Sausage Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is good and easy to make. Ingredients:
12 ounces rigatoni pasta |
8 ounces bulk italian sausage, crumbled |
2 cups mushrooms, quartered |
1 teaspoon worcestershire sauce |
2/3 cup evaporated skim milk |
1 tablespoon dried basil |
1/4 teaspoon pepper |
10 ounces frozen peas, thawed |
1/4 cup parmesan cheese, grated |
cherry tomatoes, for garnish (optional) |
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a medium skillet, brown sausage meat over medium heat.
3. Remove to a bowl with a slotted spoon; set aside.
4. Add mushrooms to the drippings in skillet. Cook 3 to 4 minutes, or until lightly browned. Sprinkle Worcestershire's sauce over the mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3 to 4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1 to 2 minutes, or until hot.
5. To serve, in a large bowl, toss pasta with sauce and Parmesan cheese. Garnish with cherry tomatoes.
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