Author Notes
We are lucky enough to have a great butcher close to us whom makes the best italian sausages, I wanted to try something different other than sausage and peppers. So on a very cold night in Florida (yes it gets cold here to 19 degrees!!) I got creative and came up with this recipe. You can use any type of mushrooms or white wine you have on hand. Enjoy! —Gotthescoop
Ingredients
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2
italian sausages
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1
red bell pepper sliced
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1 pint
mushrooms
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1 pound
rigatoni or penne
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1/2 cup
champagne
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1/4 to 1/2 cups
white wine
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2-3 tsp
dijon mustard
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2-3 tbsp
marscapone
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1/3 cup
Chopped fresh parsley
Directions
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Put water on for pasta.
In skillet,
Cook sausage till just tender remove to bowl
Add red pepper and remove to bowl
Add mushroom sauté till tender remove to bowl
Cook pasta till al dente
Add little water to Dijon to liquefy in pan
Over slow heat add Marscapone
Add white wine 1/4 to 1/2 cup
Over low heat stir. Taste add 1/2 cup champagne. Cook down by half.
Turn heat off
Chop 1/2 cup fresh flat leaf parsley set aside
Drain pasta leaving 1/2 cup pasta water for dijon sauce
Add el dente pasta to Dijon
Fold in sausage, peppers and mushroom to pasta mixture
Add parsley. Fold in
Enjoy!
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