Pasta

This comes from a recipe that my mom used to make for us when I was younger. I had forgotten about it until just recently. It really enhanced the flavor of the pasta, just like when you toast rice for a pilaf. 

This has a light, slightly creamy sauce from the broth and touch of cream, top it with fresh shaved Parmesan. 

Ingredients:

1 Tbsn Olive Oil

16 oz. of Rigatoni or other large tubular pasta

12-16 oz of your favorite brand of sausage (I used Johnsonville Three Cheese Chicken)-sliced

1 onion-sliced

1 large clove of garlic, minced

8 oz. of mushrooms-halved or quartered

1 tsp each dried basil and oregano

1/4 cup Marsala or Red wine

1 32oz. container of beef broth

1/3 cup heavy cream ( I used half and half)

1 Tbsn flour

Salt & pepper to taste

Parmesan cheese

Directions:

1. Heat the oil in a large, deep skillet on med. high. Pour in pasta and saute, stirring often until lightly toasted and browned. 
2. Add in onions, garlic, mushrooms and sausage and saute until vegetables are slightly softened.Add in dried herbs.
3. Add in Marsala or Red wine to deglaze and then add in broth. Stirring to combine. 
4. Cover with a lid and cook, stirring occasionally, for another 20-25 minutes. Until pasta is al dente and most of the liquid is absorbed (you want some left to make the sauce). 
5. Wisk the flour into the cream or milk and pour over the pasta mixture, stirring to coat evenly, and cook for another 3-5 minutes. Taste and season with kosher salt (if needed) and lots of fresh black pepper. 
6. Serve in pasta bowls and grate fresh parmesan over the top to melt.