Sausage and Mostaccioli With Rich Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Creamy, rich and filling. Serve this with a nice green salad and a big loaf of garlic bread. My little girl absolutely loves this. The bonus is: you can have this on the table in about 30 minutes. Ingredients:
8 ounces mostaccioli pasta or 8 ounces rotini pasta |
12 ounces bulk sweet italian sausage |
2 cups sliced fresh shiitake mushrooms or 2 cups button mushrooms |
1/4 cup chopped green pepper |
1/2 cup diced onion |
2 garlic cloves, finely minced |
1 1/2 cups whipping cream |
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed |
salt & freshly ground black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, preferably al dente (firm to the bite); keep warm.
2. For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
3. Stir whipping cream and basil into sausage mixture; season with salt and pepper. Cook over medium-low heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in Parmesan cheese.
4. Spoon the sausage mixture over pasta.
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