SAUSAGE WITH SUNDRIED DRIED TOMATO CREAM SAUCE PASTA

INGREDIENTS:

  • 250 grams of spiral pasta or  penne
  • 1 tablespoon olive oil
  • 2 smoked andouille sausage or any kind sausage with your preference, thinly sliced
  • 2 tablespoons chopped fresh parsley leave
  • 50 grams shitake mushroom
  • 50 grams of baby spinach

FOR THE CREAM SAUCE

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes
  • in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, or
  • more, to taste
  • Kosher salt and freshly ground black
  • pepper, to taste

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INSTRUCTIONS

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, add the mushroom, about 3-4 minutes; set aside.
  • To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
  • Stir in heavy cream, sun dried tomatoes, spinach, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
  • Stir in pasta and sausage until well combined, about 1-2 minutes.
  • Serve immediately, garnished with parsley, if desired.

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