Pasta With Sausage Cream Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Uncooked rigatoni or other large-cut pasta,
8 ounce: Sweet Italian-style turkey sausage, removed from casings and crumbled.
6 ounce: Small fresh mushrooms, quartered, 2 cups
1 tsp: Worcestershire sauce,
2/3 cup: Evaporated skim milk,
1 tbsp: Dried basil,
1/4 tsp: Pepper,
1 package: Frozen green peas, thawed
1/4 cup: Grated Parmesan cheese,
Cherry tomatoes, optional
1: Cook pasta according to package directions, drain.
2: Meanwhile, in medium skillet, brown sausage meat over medium
Directions:
heat. Remove to bowl with slotted spoon.
3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or
until lightly browned. Sprinkle Worcestershire sauce over mushrooms,
then stir in evaporated milk. Bring to a simmer. Add basil and
pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and
cooked sausage. Cook 1-2 minutes,or until hot.
4. To serve, in large bowl, toss pasta with sauce and Parmesan
cheese. Garnish with cherry tomatoes.
Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat,
46mg chol, 638 mg sod.
Source from luhu.jp
3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or
until lightly browned. Sprinkle Worcestershire sauce over mushrooms,
then stir in evaporated milk. Bring to a simmer. Add basil and
pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and
cooked sausage. Cook 1-2 minutes,or until hot.
4. To serve, in large bowl, toss pasta with sauce and Parmesan
cheese. Garnish with cherry tomatoes.
Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat,
46mg chol, 638 mg sod.
Source from luhu.jp