Ingredients
  • 2 tbsp olive oil
  • 1 lb Italian sausage, removed from casing and crumbled
  • 225 gram sliced mushrooms
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 1 tbsp finely chopped fresh rosemary
  • كيس مكرونة انابيب بركة السنابل
  • 1 can crushed tomatoes
  • 1 cup grated Parmesan cheese, divided
  • ¼ cup finely chopped fresh parsley
  • 1 pinch red pepper flakes
  • 2 tbsp Better Than Roasted Garlic Base
Instructions
  • Heat oil in large saucepan set over medium-high heat. Add sausage; cook for 3 to 5 minutes or until starting to brown. Stir in mushrooms, onion, garlic and rosemary; cook for 5 to 8 minutes or until mushrooms start to soften.
  • Add pasta, 1 cup of water, tomatoes and Roasted Garlic Base. Cover and bring to boil, stirring occasionally. Cook for 8 to 10 minutes or until pasta is tender but firm and most of the water has evaporated.
  • Stir in half of the Parmesan, parsley and red pepper flakes. Serve with remaining Parmesan.