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Italian sausage enrobed in a cream sauce enhanced with bits of sweet red pepper, onion and earthy mushrooms served over pasta cooked al dente. Add a convenient bag of ready-to-eat green salad and crusty French bread and dinner is ready in 30 minutes or less with this quick and easy entree.
Sausage and Mostaccioli with Rich Cream Sauce
- 8 ounces dry mostaccioli or rotini
- 12 ounces bulk sweet Italian sausage
- 2 cups sliced fresh shiitake or button mushrooms
- 1 small red or green bell pepper, cut into bit-size pieces
- 1 medium onion, chopped
- 2 garlic cloves, finely minced
- 1 1/2 cups whipping cream
- 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves (optional)
- Cook pasta according to package directions, preferably al dente (firm to the bite); keep warm.
- For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
- 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.
- Arrange the pasta on dinner plates or a large serving platter. Spoon the sausage mixture over pasta. If desired, garnish with fresh basil leaves.
Makes 4 servings.
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