Sausage and Mostaccioli with Rich Cream Sauce
Italian sausage enrobed in a cream sauce with bits of sweet red pepper, onion and earthy mushrooms served over pasta.
8 ounces uncooked mostaccioli or rotini
12 ounces bulk sweet Italian sausage
2 cups sliced fresh mushrooms
1 small red or green bell pepper, cut into bite-size pieces
1 medium onion, chopped
2 garlic cloves, finely minced
1 1/2 cups whipping cream
2 tablespoons chopped 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.