Sausage Mushroom Pasta
Sausage Mushroom Pasta
I came up with this after defrosting the freezer in my fridge and sort through what I had frozen and fresh. The King Oyster mushrooms are perfect for this dish as when they cook they maintain their size.
Ingredients
- 190 grams sausage, see Step 1, sliced into 1/4 inch thick slices
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 200 grams King Oyster mushrooms, about 4, sliced into 1/4 inch thick slices
- 3/4 cup dry pasta, macaroni, maccheroni, etc
- 1/3 cup heavy cream
- olive oil, as needed
Instructions
- You can use any sausage you have on hand, I used 8 small links, 95 grams each pack, of smoked pepper sausage that turned out very nice. But large smoked sausage or sausage scraps from Makro would work well, as would bratwurst or beerwurst.
- Heat a large non stick skillet with a splash of olive oil, then add the sausage and cook to get some browning going, then add the peppers and mushrooms and reduce heat to a simmer and cook until the peppers are tender yet still crunchy and a bit of browning on the mushrooms.
- While the peppers are cooking, heat a small pot of water to boiling then add the pasta and cook until tender, drain, then add to the skillet and mix together. Then stir in the heavy cream, season with salt and pepper to your liking. Remove from heat, cover for 5 minutes to let everything warm through.
- Serve with a vegetable of your choice for a nice meal.
Notes
I used 2 packages of sausage, 4 links each pack, each pack was 59 Baht. For 4 servings, this is about 87 cents per serving.
My own recipe.
The Real Person!
The Real Person!
Nothing short of perfect, even got two thumbs up from my wife who tests all the dishes I make, and even a big smile from mother in law, who had some before the cream was added. A new Go-To dish for us.