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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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450 g (1 lb.) of pennini pasta
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15 mL (1 tbsp.) of olive oil
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8 merguez sausage, about 375 g (¾ lb.)
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2 cloves garlic, chopped
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1 red pepper, seeded and diced
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2 French shallots, chopped
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1 package (227 g) of button mushrooms, sliced
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375 mL (1½ cups) of 15% M.F. cooking cream
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375 mL (1½ cups) of Italian-style shredded cheese blend
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60 mL (¼ cup) of chopped fresh basil
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Directions
- Cook pennini in a large pot of boiling salted water according to package instructions. Drain and set aside.
- Meanwhile, remove the merguez sausage casings. Heat the oil in a large saucepan over medium heat and fry the sausage meat until cooked and golden brown. Add the garlic, red pepper, shallots, and mushrooms; continue frying for 3 to 5 minutes.
- Add the cream and cheese, stirring, until mixture is evenly blended and creamy.
- Add the pennini and basil; serve.
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