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 for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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