Sunday, July 18, 2010

creamy sausage pepper pasta

Creamy Sausage Pepper Pasta
1 lb. penne pasta 
1 lb. italian hot sausage
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 onion, sliced thinly
1 garlic clove, minced
2 tsp. basil
½ tsp. red pepper flakes
parmesan cheese 
salt and pepper to taste
2 c. cream sauce

Cook sausage in skillet with peppers, onions and
seasonings. Then, add to prepared cream sauce. Boil
noodles until al dente.  Top with cheese. 

Cream Sauce:
3 T. butter
2 t. flour
1 quart half and half 
1 c. parmesan cheese
1 chicken bouillon cube
1 tsp. ground black pepper 

Melt butter then add flour. Stir together to create a
roux. Then, add the half and half. Stir together
cooking only on low. Once the cream is heated
thoroughly, add the chicken bouillon. Then add
parmesan cheese.  If sauce needs to be thicker add
more Parmesan cheese. Do not cook on a high heat or
it will curdle the milk! Sauce is done when it is thick
enough to coat the back of a spoon.  

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