Elbows With Sausage and Mushrooms, Carbonara Style

Submitted by ratherbeswimmin

"Marie Simmons"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 ounces sweet Italian sausage, casings removed and crumbled
• 2 tablespoons olive oil
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped red bell peppers or 1/2 cup green bell pepper
• 2 cups diced trimmed mushrooms
• 2 garlic cloves, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 3 eggs
• 1⁄4 cup grated romano cheese
• 2 cups elbow macaroni
• 2 tablespoons chopped Italian parsley

directions

1. Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
2. Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
3. Add in garlic; saute 1 minute.
4. Add in the sausage; season with salt and pepper; keep warm on low heat.
5. Beat the eggs and cheese in a large serving bowl; set aside.
6. Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
7. Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough).
8. Serve with extra cheese to sprinkle on each serving.