Servings: 8 servings
1 lb. sweet Italian sausage, casings removed
1 lb. mushrooms, sliced
1-2 cloves garlic, chopped
1 small onion, chopped
1 14.5 oz. can of diced tomatoes
1 pint heavy cream
Salt and pepper to taste
Freshly ground nutmeg
1 lb. bow tie pasta, cooked
2 tablespoons fresh parsley, roughly chopped (for garnish)
Heat large skillet over medium high heat and brown sausage, breaking up with the back of a spoon. Add mushrooms, garlic and onion and cook until softened, add a bit of olive oil if needed. Add tomatoes, simmer until thickened. Add cream and simmer. Salt and pepper to taste.
Toss pasta with sauce. Just before serving add a bit of nutmeg and the freshly chopped parsley.
Great with crusty bread and your favorite Beaujolais.
Alternate recipe: Omit the cream and nutmeg and add second can of tomatoes and 1-2 teaspoons of sugar to taste. A little veal stock paste is always wonderful as well.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!