It has come to my attention that I have not yet posted any pasta recipes on my blog. This is striking to me because there are very few things I love in this world as much as pasta. Whatever, better late than never. This pasta is worth waiting for anyway. It’s allowed to be fashionably late.
One of my favorite things about this recipe is how interchangeable it is. For example, I went with the sweet Italian sausage from Trader Joe’s because (a), it’s a godsend amongst sausages and (b), I’m not a big spicy foods fan, but I’m sure this would also be great with sausage that has more of a kick. Likewise with the cheese. Feel free to use whatever Italian cheese you have on hand. Provolone, mozzarella, parmesan, etc., would all be just as good. If you wanna go really big, you could even throw in some peppers or sun dried tomato.
Also, it may seem as though this post is sponsored by Trader Joe’s with all the Trader Joe’s ingredients floating around; it’s not. I’m just a mere fan singing their praises. Speaking of ingredients…
Here is what you’ll need:
3 garlic cloves
1 yellow onion
1 1/4 cups of white mushrooms
1 lb of sausage
2 tbsp of olive oil
1/2 cup of cream sherry
1 bag of pasta
3 large spoons full of ricotta or around 1 cup of shredded cheese
- Start by chopping up the garlic, onions, and mushrooms and put them aside.
- Crumble your sausage and throw it into a large sauce pan with two tablespoons of olive oil and cook on medium high until it begins to brown.
- Next, add in your garlic, onions, and mushrooms. When everything is lightly browned add in the cream sherry. Sprinkle in a little salt and pepper and turn down the heat to medium low and let simmer. Then, begin boiling the water for the pasta.
- Once your pasta has cooked, strain it and then add it to your pan followed by the cheese. Thoroughly mix everything together.
- Serve and top with more cheese if you so desire.
- Eat and be happy.