Everyday Food for Busy People
I love pasta. I’ve been noticing lately how many recipes I’ve posted that involve pasta. It’s a lot. I hope you don’t mind.
I altered this recipe from one I clipped out of Southern Living many moons ago. It turns out just a little different each time I make it, depending on the veggies I put in and also which kind of cheese I end up using. It’s always good.
I invented this recipe last night when I wanted something a little different, but also quick. It was a hit, as most pasta dishes are at our house.
Here’s what you’ll need. As always, feel free to substitute and change out ingredients for what you have available. I thought mushrooms would be good in this, if you like them.
1 lb. linguine or other type pasta (penne would be good)
half & half (about 2 cups)
parmesan cheese (about 1 cup)
mozzerella cheese (about 1 cup)
small onion, diced
3-4 cloves garlic, minced
butter for making the sauce (2-3 Tbs)
roasted red peppers (I used about 1/2 jar)
Italian sausage, browned
Cook the pasta according to the directions. Brown the sausage and drain the fat. In a saucepan, cook the onion and garlic in the butter until soft. Whisk in the half & half. Then stir in the cheeses and let them melt into the sauce over low heat. I didn’t really measure any of the sauce ingredients, but went by what I thought looked good. I also added salt and pepper.
When the pasta is cooked, drain it and put it back in the cooking pot. Add in the sausage, sauce and roasted red peppers. Serve it with garlic bread and salad.
We had some left over for lunch today and I thought it tasted even better. The flavors were more pronounced today. I’ll be making this one again!
