Orecchiette Pasta w/Braised Sausage in a Mozzarella/Parmesan Cream Sauce

Description

A rich, savory, and hearty pasta dish featuring braised Italian sausage coins, mushrooms, sundried tomatoes, spinach, and peas tossed in a luxurious mozzarella and parmesan cream sauce.

Ingredients

• 1 lb. orecchiette pasta (can substitute with other shapes that will hold a cream sauce)

• 1 lb. (5 links) Italian sausages

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 cup mushrooms, thick sliced

• 1 small onion, diced

• 4 cloves garlic, minced

• 10 sundried tomatoes in oil, diced

• ½ cup roasted red peppers, diced

• ½ bunch fresh spinach, chopped and steamed

• ½ cup fresh peas, steamed

• 2 cups heavy cream

• ¾ cup mozzarella, grated

• ½ cup parmesan, grated

• Salt and freshly ground black pepper (to taste)

Instructions

1. Braised Sausage: Heat olive oil and butter in a large frying pan over medium-high heat. Add the sausages and brown on all sides. Once browned, add a couple of splashes of water, cover, and braise on low heat, turning often to develop a deep color (add more water if needed). Remove sausages, set aside until cool, and slice into thick coin shapes.

2. Sauté Aromatics & Veggies: In the same pan, add the sliced mushrooms and brown. Add the diced onion and cook for 5 minutes. Stir in the garlic, cooking for 1 minute. Next, add the diced sundried tomatoes, roasted red peppers, steamed spinach, steamed peas, and sliced sausage back into the pan. Cook all ingredients together for 5 minutes.

3. Make the Cream Sauce: Pour the heavy cream into the pan and stir until bubbly. Gradually add small amounts of the mozzarella and parmesan cheese to the cream, stirring until melted; repeat until all the cheese is incorporated. Taste and season with salt and pepper as needed.

4. Combine and Serve: Add the drained, al dente orecchiette pasta directly into the cream sauce. Cook for 2 minutes to let the pasta absorb the flavors, then plate and serve warm!