Ingredients

The following ingredients have 5 Servings
  • 1 lb bucatini pasta
  • 2 sweet Italian Sausage links
  • 1 medium yellow onion (diced)
  • 2 large cloves garlic (finely minced)
  • 5 oz golden oak shiitake mushrooms (sliced)
  • salt & pepper (to taste)
  • 16 oz roasted red peppers (1 jar, drained)
  • 1 cup heavy cream
  • 10 fresh basil leaves (chopped)
  • 1/2 cup grated parmesan cheese

Instruction

  • Bring large pot of water to boil. Salt it well and cook bucatini until al dente. Drain well and set aside.
  • While pasta is cooking, remove sausage from casings and start cooking in a large, deep skillet over medium heat with onions. As meat cooks, break it apart in small pieces.
  • Once onion is tender, add in garlic and mushrooms and cook 2 minutes. Sprinkle in salt and pepper to taste.
  • Measure out cream and add to blender along with drained roasted red peppers. Blend about 20 seconds or until most of the red peppers have been pureed into the cream. I left mine slightly chunky.
  • Pour this mixture over the cooked meat and onions and bring to a gentle simmer then reduce the heat down to low. Toss with pasta, basil leaves and cheese until well coated. Taste and adjust seasonings. Serve immediately.