Sunday Sept. 28
A couple of weeks ago we used a
half pound of mild bulk sausage to stuff some spicy poblano chiles. The other half pound has been
sitting around in the fridge, and as we got a pound of mushrooms from Findlay Market on
Saturday, we decided to combine them into a creamy pasta sauce.
Just browned the meat in a pan, then added and browned
the mushrooms, and when they were dark showered it all with fresh chopped sage and thyme. Then came cream and a little
grated pecorino romano to bubble until thick, and we tossed with cooked rigatoni.
A nice alternative to the simpler
sausage Alfredo.
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