 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
hearty creamy pasta with sausage Ingredients:
1 1/2 lbs italian sausage, skinned |
12 mushrooms, chopped thickly |
1 onion, chopped |
1 1/2 cups heavy whipped cream |
3/4 cup chicken broth |
1 lb rigatoni pasta or 1 lb mostoccoli pasta |
2 cups frozen peas |
2/3 cup ricotta cheese |
1 cup grated parmesan cheese |
Directions:
1. Sauté sausage over high heat until browned, breaking into small pieces with back of spoon (about 12 minutes).
2. Remove sausage and drain. Pour off all but on TBS of drippings. Add onion and sauté until light brown (about 6 minutes).
3. Add cream and mushrooms, then boil for 5 minutes.
4. Add broth and boil until reduced to sauce consistency, stirring occasionally, about 8 minutes.
5. Return sausage to pot.
6. Cook pasta until tender. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
7. Drain pasta. Add to sauce; toss to coat. Mix in Parmesan cheese with salt and pepper as desired.
|
|