Original recipe
Serves 4 to 6
Ingredients
- 1 lb pasta, penne works well
- 1 lb ground hot Italian sausage
- 1 small onion, diced
- 2 garlic cloves
- 6 oz fresh mushrooms, sliced
- 1/2 c white wine
- 1 c cream
- bay leaf
- 2 Tbs fresh rosemary, minced
- 1 c pizza sauce
- 3/4 c sun dried tomatoes, chopped and patted dry if packed in oil
- 1/4 c shredded parmesan
Bring a pot of salted water to boil and cook the pasta by the directions on the package, timing it to be finished about the time the sauce is done.
Cook the sausage in a skillet, using a spoon to break it into bite sized pieced. When it is nicely browned, remove from pan and set aside. Add the onions to the sausage fat and saute until just softened, about 5 minutes on medium high heat. Add in the mushrooms and a little oil or butter if needed and brown. Add the garlic and saute until fragrant, about 30 seconds.
Add the cream, bay and rosemary and bring to a simmer. Drop the heat to medium low and cook for 10 minutes, stirring occasionally. Add the pizza sauce and cook it just long enough to heat up. Season the sauce. Remove the bay.
In a large serving dish or pot, stir the penne, sauce, sausage, sun dried tomatoes and parmesan and stir together well. Serve.