farfalle with mushrooms and italian sausage
My husband makes his own Link Italian sausage and when he does I always have him package up a half dozen or so packs of sausage before puts it into the casings. I have several recipes that call for bulk Italian sausage and this is one of the tastiest and easiest to make.
prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 1 pound farfalle, rigatoni, penne pasta, your choice
- 1 pound italian sausage sweet, mild or hot, your choice, cooked and crumbled
- 12 ounces mushrooms, fresh, sliced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon italian seasoning
- 1/2 cup white wine
- 1 large roma tomato
- 1/2 cup heavy cream
- 1/4 cup basil, fresh, chopped
- 1/4 cup parsley, italian, fresh, chopped
- - kosher salt and freshly ground black pepper to taste
- - parmigiano-reggiano, grated
How To Make farfalle with mushrooms and italian sausage
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Step 1Heat oil in a large sauté pan over medium high heat. Add sausage and cook, crumbling with a fork until no longer pink. Add mushrooms, garlic, onion and Italian seasoning. Cook until onion is soft. Add wine and sauté until wine has reduced by half.
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Step 2Add cream and simmer for 1 minute. Add tomatoes, parsley, basil and pasta. Toss pasta to coat well and heat until pasta has absorbed some of the sauce. Transfer to a platter and garnish with grated cheese. Season to taste with salt and pepper.
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