Sweet Sausage Pasta

Jul 22, 2019 | Cook

As I was saying in my last post, Thomas and I were having a lazy weekend here in Missouri and I didn’t feel like going out.  The weather was cold, rainy, and snuggling under a nice warm blanket sounded so much better than being cold and wet.  So what did we do about dinner????  We had leftover ingredients from the  Margharita Pizza recipe, some sweet sausage in the frig and a box of pasta which is a staple in our house so I set out to create another fast and easy meal.  Here it is!  Hope you try it and like it.  Let me know how it tastes!!! 

​​​I chopped up and marinated 2  whole portobello mushrooms, 1 onion, and half a small pack of cherry tomatoes in 1 tbsp olive oil, 1/2 stick of butter, pinch of garlic salt, pinch of pepper, and a pinch of Oregano and let sit for a half hour. 
​​​I sauteed the sweet sausage until brown and then added the bowl of marinated onions, tomatoes, and portabella mushrooms and finally the spinach leaves last (1 bag). 

When the penne pasta was done, I drained the pot and added the pasta directly to the sausage pan.

Note:  I put approximately 2 tablespoons of Olive Oil to my water to keep the penne from sticking together. 

​​You can’t have a pasta dish without some cheeeezzzzy garlic bread.  Fortunately, I had a loaf of Italian bread that we had made sandwiches with during the week and it was going to go bad.  

I melted butter and garlic powder together, basted the loaf with my butter mixture, and covered it with a combination of parmesan cheese, mozzarella, provolone, asiago, fontina, and roman cheeses.  I baked the bread at 350 degrees until the cheese was melted and the edges were starting to brown.  

​​And there you have it…leftover ingredients from my pantry, and some “Classico” Four Cheese sauce for dipping our garlic bread, another fast and easy dinner was created.  

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