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What You Need:
1 lb. Cavatapi, Shells, or Your Favorite Pasta
1/2 Pound Hot Italian Sausage Links
8 oz Package Sliced Mushrooms (Button or Portabella)
28 oz Can of Diced Tomatoes
1/4 Tsp Dried Rosemary
1 Tbsp Dried Basil
1 Tsp Crushed Red Pepper Flakes
Pinch of Salt
2 Tbsp Butter
1 Clove Garlic, Minced
1/2 Cup Heavy Cream
1. Begin boiling the water for the pasta in a large pot.
2. Fill a small sauce pan with water, and boil sausages for 3 minutes
and remove. When cool enough to handle, slice in to thin rounds.
3. Melt butter in a large skillet then cook sausage over medium-high
heat until lightly browned.
4. Add garlic and mushrooms and saute till done, about 5 minutes.
5. Add tomatoes, rosemary, basil, salt, and crushed red pepper and
simmer over medium low heat.
6. When water for pasta is boiling, add pasta and cook as directed.
7. While the pasta is cooking, add the cream to the sauce and stir to
mix.
8. When the pasta is done, drain and mix with the sauce. Top with
fresh grated parmeson, romano, or asiago cheese as desired. |
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