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.