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| Sausage Mostaccioli in Cream |
From the kitchen of Stephanie Knewasser. I found this recipe many years
ago in a Bon Apetit magazine. I changed it a bit. The sauce freezes well.
ago in a Bon Apetit magazine. I changed it a bit. The sauce freezes well.
In a large pan, over med-high heat, melt:
1 Tbsp butter
1 Tbsp olive oil
Add:
1/4 c onion, chopped
3 garlic cloves, minced
Saute 7 minutes. Careful not to brown.
Add:
1 lb sweet Italian sausage (3-4), casings removed
Break sausage up. Cook well. Drain.
Add:
2/3 c dry white wine
Continue to cook over med-high heat until most liquid evaporates
(about 2 minutes).
Add:
1 can diced peeled tomatoes, with juices
(14 1/2 oz can = 1 3/4 c)
Simmer 3 minutes.
Add:
1 c heavy cream (1/2 pint)
Cook 5 minutes.
Add:
4 Tbsp parsley
Season with Salt & Pepper
Pour over cooked mostaciolli.
Add:
3/4 c romano picorino cheese
Toss to coat.
Sprinkle more romano & parsley over top when serving.
1 Tbsp butter
1 Tbsp olive oil
Add:
1/4 c onion, chopped
3 garlic cloves, minced
Saute 7 minutes. Careful not to brown.
Add:
1 lb sweet Italian sausage (3-4), casings removed
Break sausage up. Cook well. Drain.
Add:
2/3 c dry white wine
Continue to cook over med-high heat until most liquid evaporates
(about 2 minutes).
Add:
1 can diced peeled tomatoes, with juices
(14 1/2 oz can = 1 3/4 c)
Simmer 3 minutes.
Add:
1 c heavy cream (1/2 pint)
Cook 5 minutes.
Add:
4 Tbsp parsley
Season with Salt & Pepper
Pour over cooked mostaciolli.
Add:
3/4 c romano picorino cheese
Toss to coat.
Sprinkle more romano & parsley over top when serving.
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