Bring a large stockpot of lightly salted water to a boil. Cook pasta according to package directions. Drain; set aside and keep warm.
Servings and Ingredients
|1 package(s)||(16-oz.) Gustare Vita penne rigate pasta, dry|
|2 tbsp.||Gustare Vita olive oil|
|1 tbsp.||Hy-Vee unsalted butter|
|1 tsp.||Hy-Vee crushed red pepper, plus additional for serving|
|6||green onions, sliced|
|1 package(s)||(1-lbs.) Hy-Vee Italian ground sausage|
|3 tbsp.||Italian parsley, chopped, plus additional for garnish|
|½ c.||dry white wine, such as Pinot Grigio|
|¼ tsp.||Hy-Vee ground black pepper|
|1 package(s)||(16-oz.) sliced white mushrooms|
|¼ tsp.||Hy-Vee salt|
|½ pt.||Hy-Vee heavy whipping cream|
|2 jar(s)||(12.5-oz. each) Gustare Vita Alfredo sauce|
|⅓ c.||Parmigiano Reggaino, finely shredded|
|Crumbled ricotta salata, for garnish|
Things To Grab
- Large stockpot
- Large Skillet
- Meat thermometer
Heat olive oil and butter in a large skillet over medium heat. Add crushed red pepper and saute 30 seconds. Stir in green onions and sausage. Cook until sausage, breaking up large pieces as needed, and is no longer pink and internal temperature reaches 165 degrees, about 5 minutes.
Stir in parsley and deglaze pan with white wine, scraping of any browned bits from the bottom of the pan. Allow wine to simmer and evaporate, about 3 minutes.
Add mushrooms to skillet, season with salt, and saute 5 minutes or until browned and softened. Stir in cream and Alfredo sauce. Bring to a simmer and allow to thicken slightly, about 5 minutes.
Stir in pasta and grated Parmigiano Reggiano; cook and stir until cheese has melted and pasta is warmed through. Serve garnished with additional fresh parsley, red pepper flakes, and crumbled ricotta salata.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 80mg
- Sodium: 820mg
- Total Carbohydrates: 20g
- Protein: 20g
Poggio al Tufo Barbera 2011 red wine