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Creamy Sausage Mostaciolli



From the kitchen of Stephanie Knewasser



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Sausage, tomatoes, white wine and heavy cream come together in this flavorful pasta dish. I've been told it tastes like it's from a restaurant. 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 white wine

Cook 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 or pasta of choice

Add:

3/4 c romano picorino cheese

Toss to coat.

Sprinkle more romano & parsley over top when serving.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com