Pasta With Sausage Cream Sauce

Submitted by Barb in WNY

"This is good and easy to make."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 340.19 g rigatoni pasta
• 226.79 g bulk Italian sausage, crumbled
• 473.18 ml mushrooms, quartered
• 4.92 ml Worcestershire sauce
• 157.80 ml evaporated skim milk
• 14.79 ml dried basil
• 1.23 ml pepper
• 283.49 g frozen peas, thawed
• 59.14 ml parmesan cheese, grated
• cherry tomatoes, for garnish (optional)

directions

1. Cook pasta according to package directions; drain.
2. Meanwhile, in a medium skillet, brown sausage meat over medium heat.
3. Remove to a bowl with a slotted spoon; set aside.
4. Add mushrooms to the drippings in skillet. Cook 3 to 4 minutes, or until lightly browned. Sprinkle Worcestershire's sauce over the mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3 to 4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1 to 2 minutes, or until hot.
5. To serve, in a large bowl, toss pasta with sauce and Parmesan cheese. Garnish with cherry tomatoes.

Reviews

[Boomette]

I used mild italian sausages. Too bad they were too salty. Next time, I'll buy them somewhere else. I liked that the recipe has mushrooms and peas. It's a complete meal. My baby of 21 months old loved this. I finished by adding all the can of evaporated milk. I wanted it to be more liquid. Thanks :)