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.
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