Bring a large stockpot of lightly salted water to a boil. Cook pasta according to package directions. Drain; set aside and keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
An all-American favorite gets an Italian twist. Mix Gustare Vita Alfredo sauce with spicy ground sausage, red pepper flakes, and penne rigate pasta.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large Skillet
- Meat thermometer
Directions
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.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 80mg
- Sodium: 820mg
- Total Carbohydrates: 20g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 10%
Recommended Pairing
Recommended Pairing
Poggio al Tufo Barbera 2011 red wine