|Italian Sausage Pasta|
I have two sets of pictures one set from the first time I made it and the second when I went back and tweaked it. The first time I made it with button mushrooms and the second time with baby bellas. The second time I also doubled the amount of mushrooms. Did I mention how good it was? It is so good that I craved it for days and ended up making it for breakfast on a Saturday morning. If I had some summer ripened tomatoes I would have diced about three and thrown them in with the chicken broth. Also for a twist, I imagine some fresh spinach or kale thrown in with the broth would be delicious.
Italian Sausage Pasta
1 Pound (.45 kg) of Italian Sausage
1/2 Onion (160 g), Thinly Sliced
One Red Pepper (160 g), Sliced
4 -8 oz. (113-227 g) of Mushrooms, Sliced
1 Can (397 g) of Chicken Broth
1 Box (340 g) of Pasta, Cooked and Drained
Pepper, To Taste
Crumble sausage into large skillet. Cook over medium heat until it begins to cook. Meanwhile, cook the pasta. Once the sausage begins to cook, add the onions, pepper, and mushrooms.
|At this point the house smells incredible.|
|Almost ready for the pasta|
|Skillet of pasta|