Preparation
Total Time
Serves
- 1300g pkg ML Italian Mozzarella Chicken sausage, sliced to ½ inch pieces
- 1200 g farfalle pasta
- 2tbsp olive oil
- 2cloves garlic, minced
- 8oz cremini mushrooms, sliced
- ½ cup fresh parsley, finely chopped
- kosher salt, to taste
½ cup heavy cream
½ cup parmesan cheese, gratedic
- In a medium pan cook pasta according to package instructions. Reserve 1 cup of the pasta water when draining.
- Heat a medium sauté pan over medium heat and add olive oil.
- Add sausage and cook until browned and cooked through, 2-3 minutes each side. Remove from the pan and set aside.
- Add garlic and cook for 1 minute, add the mushrooms, stirring well. Continue to cook for about 5 minutes, stirring frequently.
- Add cream and about ½ cup of the reserved pasta water. Stir in salt, pepper, parsley, and parmesan. Cook until the sauce has thickened, adding more pasta water if needed.
- Add the cooked pasta and toss well. Mix in the cooked sausages and transfer to a serving dish.
- Sprinkle parsley and parmesan to serve.
Red pepper flakes are an optional ingredient.
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