Creamy Italian Sausage Pasta

Creamy Italian Sausage Pasta

Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lbs 1 lb pasta (penne, rigatoni, or any shell or spiral pasta)
  • 1.25 lbs ground Italian sausage (or, 5 Italian sausage links, with casings removed)
  • 3 tbsp olive oil
  • 1 lb mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small onion, diced (yellow or white)
  • 1 bell pepper, diced (red, green, or yellow)
  • 1 tsp Italian seasoning
  • ½ tsp 1/2 tsp garlic salt
  • ½ tsp ½ tsp black pepper, ground

  • 2 tbsp flour
  • 2 tbsp butter
  • ½ c chicken stock
  • 2 cups heavy cream
  • ½ cup grated romano or grated parmesan cheese

Instructions
 

  • In a large pot, boil water and cook pasta to al dente according to package instructions. Drain, and set aside.
    While water is coming to a boil, begin next section.
  • Remove casings from 5 links of Italian sausage.
    In a large pan, add 1 tbsp olive oil, and begin to warm over medium-high heat.
    Add Italian sausage to the pan, and cook over medium-high heat until there is no more pink showing (approx. 8-10 minutes). Break apart sausage into small pieces as it cooks.
    After the Italian sausage has finished cooking, remove from heat and drain excess fat from pan. Set aside.
  • Remove stem, seeds, and ribs from bell pepper. Dice into ¼ inch pieces.
    Remove skin and ends from onion. Dice into ¼ inch pieces.
    Remove skin and ends from 3 cloves of garlic. Mince finely, or use a garlic press to mince.
    Wash and slice mushrooms. Set aside.
  • In a large pan, add 2 tbsp olive oil, and begin to warm over medium heat.
  • Add garlic, onion and bell pepper to the pan. Sauté vegetables over medium heat until the vegetables begin to soften (approx 4 min.)
  • Add sliced mushrooms, garlic salt, and Italian seasonings to the pan, and continue to sauté vegetables for an additional 5-6 minutes.
  • Add butter and flour to the pan. Incorporate into the vegetables for about 1 minute.
  • Add chicken stock. Stir.
  • Slowly add 2 cups heavy cream. Stir.
  • Add grated cheese. Stir.
  • Lower the temperature if needed. Continue cooking the sauce over a slow simmer (low-medium heat) for 10 minutes.
  • Remove from heat.
  • Add cooked sausage to the pan.
  • Add pasta to the pan.
  • The sauce will thicken as it cools.

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