Mushroom Alfredo Pasta w/Sausage

By á-1569

Ingredients

• 1 large leek, coarsely chopped
• 1 T fresh Italian parsley. coarsely chopped
• 1 (4 oz) links mild Italian sausage
• 1 T olive oil
• 4 oz penne regate paste
• 4 oz fresh presliced baby portabellas
• 1/2 cup chicken broth
• 1/2 (15 oz) jar roasted garlic Alfredo pasta sauce
• 1 oz. morel mushroom leek (or Monterey Jack) cheese, shredded

Preparation

Step 1

1. Cook pasta.

2. Chop leek (white part only; 1/2 cup) and parsley. Remove sausage casing; cut in half lengthwise (butterfly) turn sausage over, and peel the casing away.

3. Preheat large saute pan on med. high 2-3 min. Place 1/2 T oil in pan, then add sausage; brown, stirring to crumble meat.

4. Remove sausage from pan. Add remaining 1/2 T oil to pan, then add mushrooms and leeks; cook 3-4 min., until tender. Reduce heat to med-low and stir in broth; simmer 2-3 min. or until reduced by about one-half.

5. Stir in Alfredo sauce; bring to a simmer. Shred cheese into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 more min. Sprinkle with parsley and serve.