Elbows With Sausage and Mushrooms, Carbonara Style |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Marie Simmons Ingredients:
8 ounces sweet italian sausage, casings removed and crumbled |
2 tablespoons olive oil |
1/2 cup chopped onion |
1/2 cup chopped red bell peppers or 1/2 cup green bell pepper |
2 cups diced trimmed mushrooms |
2 garlic cloves, crushed |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
3 eggs |
1/4 cup grated romano cheese |
2 cups elbow macaroni |
2 tablespoons chopped italian parsley |
Directions:
1. Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
2. Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
3. Add in garlic; saute 1 minute.
4. Add in the sausage; season with salt and pepper; keep warm on low heat.
5. Beat the eggs and cheese in a large serving bowl; set aside.
6. Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
7. Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough).
8. Serve with extra cheese to sprinkle on each serving.
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