12 T. Butter or Margarine, divided
1 clove Garlic, minced
1 1/2 lb. Italian sausage removed from casings and crumbled ( or bulk)
4 1/2 tsp. Parsley, minced
1 tsp. M-K Ground Basil or 4 fresh basil leaved, minced
1 generous dash M-K Tarragon
1 dash M-K Ground Thyme
1 dash M-K Oregano Flakes
1 dash M-K Rubbed Sage
1 dash M-K Ground Nutmeg
Salt and M-K Granulated Black Pepper to taste
1 1/2 lb. Mushrooms, sliced
1 lb. Green Pasta
1 lb. White Pasta
1 1/2 c. Heavy Cream
1/2 c. Parmesan, grated

In large deep skillet or Dutch oven, melt 10 T. butter. Add garlic. Cook until golden brown. Add sausage, parsley and M-K seasonings. Cook 20 minutes. Stir frequently. Add mushrooms. Cook 15 minutes longer. Keep hot. Meanwhile, in very large kettle, cook pasta as per package directions. Drain. In same kettle, melt remaining 2 T. butter. Add pasta. Saute lightly over low heat. Add half the sausage mixture and all the cream. Toss well over medium heat until cream thickens slightly. (No more than 3 minutes). Transfer to platter. Top with remaining sausage mixture. Serve at once with Parmesan. Makes 6 to 8 servings.

No Comment

Comments are closed.