Ingredients Jump to Instructions ↓

  1. 1lb penne pasta

  2. 1 1/2lbs sausage (I used specialty spinach sausage ), cut into 1/2 in pieces, if links

  3. 2T butter

  4. 2T olive oil

  5. 1/2 red onion , chopped

  6. 3 cloves garlic , minced

  7. 8oz fresh mushrooms , chopped

  8. about 24-28oz diced tomatoes (Italian style, if desired)

  9. about 24-28oz tomato sauce

  10. 1T fresh Italian herbs , minced(or 2t dried) ie basil , oregano , etc

  11. 1/3 cup eggnog

  12. kosher or sea salt and fresh ground black pepper

  13. Fresh Parmesan, grated

Instructions Jump to Ingredients ↑

  1. In large skillet or a dutch oven, cook onion, mushrooms and garlic in butter and olive oil, over low heat until onion is softened, about 12 minutes.

  2. Add sausage, tomatoes, tomato sauce, herbs and salt and pepper and continue to cook, stirring occasionally, as water boils and pasta cooks.

  3. Once pasta is cooked per package directions, drain and immediately add egg nog to tomato mixture.

  4. Stir well to incorporate and warm through.

  5. Serve sauce over pasta and sprinkle with grated cheese.

  6. Yes...really! :)

  7. **Please note, there is no rosemary in this recipe, as the photo might lead you to believe... I used every bit of my fresh basil AND parsley, and I thought the rosemary looked festive-y! :)


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