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Sausage and Mostaccioli with Rich Cream Sauce recipe

Italian sausage enrobed in a cream sauceenhanced with bits of sweet red pepper, onion and earthy mushroomsserved over pasta cooked al dente. Add a convenient bag of ready-to-eatgreen salad and crusty French bread and dinner is ready in 30minutes or less with this quick and easy entree.

Recipe: Sausage and Mostaccioliwith Rich Cream Sauce

8 ounces dry mostaccioli or rotini12 ounces bulk sweet Italian sausage2 cups sliced fresh mushrooms1 small red or green bell pepper, cutinto bite-size pieces1 medium onion, chopped2 garlic cloves, finely minced1 1/2 cups whipping cream2 tablespoons chopped fresh basil or 1/2teaspoon dried basil, crushedSalt and freshly ground black pepper1/2 cup freshly grated Parmesan cheeseFresh 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 sausagemixture; season with salt and pepper. Cook over medium-low heatfor 5 to 8 minutes or until slightly thickened, stirring occasionally.Remove from heat. Stir in Parmesan cheese.
  • Arrange the pasta on dinner plates ora large serving platter. Spoon the sausage mixture over pasta.If desired, garnish with fresh basil leaves.

    Makes 4 servings.

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