Saturday, July 30, 2011

Creamy Sausage Pasta

A friend gave me the recipe for this several years ago and it's probably one of my favorite recipes since. It is so versatile and easy. It also doesn't make a lot of dishes. (Big plus!)

Here's what you need:
1/2 lb beef sausage (link style)
2-2 1/2 cups veggies (broccoli, onion, pepper, asparagus, peas, red or yellow peppers, or green beans.)

1 can evaporated milk
1/4 cup parmesan cheese
2T butter
Italian seasoning
Garlic powder

1 box of pasta (The original recipe called for spaghetti, but I really like medium shells or cellentani. Anything would work... bow tie, elbow, penne, wheels....)

Get your water boiling for the pasta

Chop the sausage into thin slices and put in a medium saucepan with 1/4 cup of water

Bring water to boil and then cover and cook for 7 minutes.

Drain off water and add 3/4 cup evaporated milk, butter, parmesan, garlic powder and pepper to taste and 1t. Italian seasoning. 

Cook on low till it thickens.

While the sausage is cooking, chop your veggies, you can use frozen or fresh because you actually throw them in with the pasta for the last 4 minutes of cook time. I usually use fresh onion and pepper, but often times frozen broccoli and peas.

When your pasta has about four minutes left to cook, throw in your veggies.

Strain the noodles and veggies.

Put the veggies and noodles back in the pan you cooked them in and add the sausage mixture. Stir it up and it's ready to serve!

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