Friday, January 8, 2010

Pasta with Sausage and Mushrooms

So I told you, we eat a LOT of pasta around here. I have given the reason why before, but mostly its because you can do pretty much anything with some noodles of any kind. It can be eaten so many ways, that I might be able to eat pasta every day for a month and probably not get sick of it. Seriously. You can make any sauce, any meat, and any kind of vegetable and it will go with pasta quite easily. So you'll find these creations a lot on here. One thing you will find is that I use whole wheat pasta generally--more protein and more fiber--makes it better for the diabetic side of me, besides the fact that its really yummy. You'd be surprised, give it a try sometime.

Pasta with Sausage and Mushrooms

1 lb mushrooms
1/2 lb mild italian sausage
2 tbsp tomato paste, or 1/4 c tomato sauce
3 tbsp butter
1 1/2 tbsp flour
1 c milk
salt and pepper to taste
1 lb whole wheat pasta (you can use regular of course)

Bring water to a boil, add pasta and cook to pkg directions. Meanwhile, in large skillet, brown sausage and break into small pieces. Add mushrooms and cook til dark in color (they will shrink to about half their volume when cooked). Move the sausage and mushrooms to a side of the pan, and 2 tbsp butter to melt. Add flour, and combine with sausage and mushrooms. This will create a roux in effect, but it will probably stick to your mushrooms and sausage, that's okay, it will dissolve. Add tomato sauce/paste, and stir to combine, then add milk, stirring til smooth. Drain pasta when done cooking, and then add to sauce, and stir til pasta is completely coated. Serve with a sprinkle of parmesan cheese on top.

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