| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
La, Times |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Hot or mild Italian sausage; links or bulk |
| 1/4 |
lb |
Small button mushrooms; halved |
| 1 |
|
Red onion; chopped |
| 2 |
ts |
Tomato paste |
| 2 |
|
Garlic cloves; chopped |
| 6 |
lg |
Plum tomatoes; diced |
| 2 |
tb |
Finely sliced basil |
| 1/2 |
c |
Chopped parsley |
| 1 1/2 |
c |
Whipping cream |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
If using links, remove sausage from casings. Cook sausage meat until
browned, 4 to 6 minutes, in large skillet over medium-high heat, breaking
up pieces with wooden spoon during cooking. Remove meat to paper towel to
drain. Pour off and discard all but 1 tablespoon fat from skillet. Reduce
heat to medium, return skillet to heat and add mushrooms and red onion.
Cook, stirring, until mushrooms begin to release their moisture and onions
are translucent, about 4 minutes. Add tomato paste and cook 2 minutes. Add
cooked sausage, garlic and tomatoes with any collected juice. Stir and
scrape any browned bits from bottom of skillet. Add basil, parsley and
whipping cream. Cook until just heated through, about 1 minute, making sure
sauce doesn't come to a boil. Remove from heat, taste sauce and season if
needed with salt and pepper to taste. Yields 6 servings.
Each serving: 433 calories; 447 mg sodium; 125 mg cholesterol; 40 grams
fat; 9 grams carbohydrates; 11 grams protein; 0.75 gram fiber
Recipe Source: Los Angeles Times - 10-21-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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