Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk Italian sausage

  2. 1 medium sweet red pepper, chopped

  3. 1/2 pound fresh mushrooms, chopped

  4. 1 small onion, chopped

  5. 2 garlic cloves, minced

  6. 2/3 cup vegetable or beef broth

  7. 1 can (28 ounces) crushed tomatoes

  8. 2 teaspoons Italian seasoning

  9. 8 ounces uncooked wagon wheel pasta

  10. 1/2 cup heavy whipping cream

  11. 1/4 cup shredded Parmesan cheese

  12. 1/4 cup minced fresh basil, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the sausage, red pepper, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender; drain. Add broth; bring to a boil. Cook until liquid is reduced by half. Add the tomatoes and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook the pasta according to package directions. Meanwhile, in a large saucepan, heat the cream. Slowly stir in the sausage mixture; cook and stir for 5 minutes. Drain pasta; toss with creamy sausage mixture. Sprinkle with Parmesan cheese and basil if desired. Yield: 6 servings.


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