Pasta that's equal parts yummy & easy
Some nights I find myself at a crossroads of wanting to eat something homemade and indulgent while also feeling super lazy. Ever been there? Enter this pasta (recipe courtesy of my Aunt Kal). It really is so easy. Chop up some things. Sauté those things. Combine those sautéed things with red sauce, cream, and pasta. Boom, dinner!
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ITALIAN SAUSAGE PASTA
WHAT YOU'LL NEED:
5 to 6 Italian sausages
1 large jar marinara sauce (I use Newman's)
2 small cartons baby bella mushrooms
1 large onion
2 tsp minced garlic (jarred is fine)
1 pint heavy whipping cream
1 box penne pasta
garlic salt, to taste
pepper, to taste
shredded parmesan cheese
WHAT YOU'LL DO:
1. Cook pasta according to package directions. Meanwhile, cut each Italian sausage into thirds (or smaller, if you prefer). In a small pan, brown the sausage and cook through, about 1/2 hour.
2. While sausage cooks, chop onion and slice mushrooms. In a large pan, cook the onion with a drizzle of oil and 1 tsp minced garlic until soft. Remove onion from pan. In the same pan, cook the mushrooms with a drizzle of oil and 1 tsp minced garlic until soft and golden.
3. To the large pan of mushrooms, add the onions, sausage, and jar of marinara sauce. Stir to combine, heat through, and simmer. When the pasta is cooked and drained, add it to the sauce and toss to coat.
4. At the very end, slowly fold in heavy cream, heating through but not boiling. Add garlic salt and pepper to taste. Top with parmesan.
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My aunt originally only sliced the onions into long strips and cut the mushrooms once in half, length-wise. I prefer to chop things up a bit more, especially the onions. If you have any picky eaters, they might turn their nose up at all the onions and mushrooms — but if you chop them a bit more, I bet they won't flinch. Also, if sausage isn't your thing, skip it! Adding spinach would also be yummy. Just dive in and feel free to put your own spin on it. You won't be disappointed!
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