On tonight’s menu, rotini with herbed lemon chicken in a garlic cream cheese sauce. Yeah, that’s some yummy homemade goodness thanks to the crock pot this week. Can I get a hell yeah?
For tonight’s 365 Project entry, I thought I’d share tonight’s dinner recipe, because it was fah-bu-lous and definitely worth a try if you are looking for a relatively simple meal that is super filling and packed with flavor.
So, without further ado, I give you Cheesy Sausage Pasta courtesy of Allrecipes.com, with a few of my own adjustments.
CHEESY SAUSAGE PASTA
1 (16 oz) package uncooked pasta shells
1 Tbsp extra virgin olive oil
1 onion, minced
1 green bell pepper, chopped
1 Tbsp minced garlic
1 lb hot Italian sausage
1 (14.5 oz) can diced tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 Tbsp chopped fresh parsley
1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in pasta and return to a boil. Cook, stirring occassionally, until cooked through but still firm to the bite. Drain well.
2. While the pasta is cooking, heat the olive oil in a large sillet over medium-high heat. Cook onion, green pepper and garlic in oil until tender (about 5 minutes).
3. Remove the Italian sausage from the casing and crumble into the skillet with the onion, pepper and garlic. Cook until meat is browned and cooked through. Add the undrained tomatoes and heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick (approximately 5 minutes).
4. Mix pasta with the sausage cream sauce, stir in the Parmesan cheese and serve. Garnish with fresh chopped parsley.
Recipe yield: 8 servings
Prep time: 35-45 minutes
This is a solid recipe, no matter how you decide to tweak it and make it your own. Next time, I’m thinking a vodka cream sauce just might be the ticket. Mmmm…