- 30 mins
- 60 mins
Ingredients
- 6 ounces fresh mushrooms, sliced (2 cups)
- 2 cup beef broth
- 1 tablespoon lite soy sauce
- 1 1/2 cups sour cream
- 1 1/2 lbs roll sausage cooked and drained
- 1 can tomatoes and green chili's drained
- 5 medium size carrots cleaned and sliced into small rings
- 3 stalks celery ( sliced )
- 1 bay leaf
- 6 tablespoon unsalted butter
- 1/2 of a medium size red onion ( chopped )
- 1/4 cup flour
- 1/2 teaspoon cayenne pepper ( Optional )
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon thyme
- 1 tablespoon parsley
- 1 small container ricotta cheese
Preparation
Step 1
1. Take sausage and cut into patty's and place In a large skillet covered with water over medium heat. After sausage is cooked remove and drain, set aside to cool then crumble the sausage into small pieces and set aside.
2. clean and cut celery and carrots, drain tomatoes and green Chili's and
add to a medium sauce pan with 2 cups water cook over medium high heat till carrots are tender,Drain and set aside.
3. In a large sauce pan add the beef broth,cayenne pepper,bay leaf,thyme,2 tablespoon unsalted butter,1 tablespoon parsley,and 1 tablespoon soy sauce.cook over medium high heat for 10 to 12 minutes. Remove Bay Leaf.
Take flour add to 1/2 cup cold water and stir with a wisk until flour dissolves then wisk into broth as it is boiling to thicken.
4. Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.Drain the pasta thoroughly add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper
5. Add pasta to plates evenly spread the vegetables over the noodles,then spread the crumbled sausage over the same area and then pour desired amount of sauce over entire plate of noodles and place several small dollops of ricotta cheese.