We were in Boulder over the weekend and found a little store with authentic European curiosities. While we were in the Italian section, we found a rainbow pasta that we decided that we just had to buy. When we got home, we decided that we would do an Alfredo sauce with some sweet Italian sausage that we picked up from the local butcher. Not only was it a pretty plate, but it was definitely yummy as well!
- 1 tbsp. Extra Virgin Olive Oil
- 1/2 lb Sweet Italian Sausage
- 3 tbsp Unsalted Butter
- 2 Cloves Garlic – minced
- 4 oz Crimini Mushrooms
- 2 cups Cream (Half and Half)
- 1/2 cup Parmesan Cheese – finely grated
- 1 package Rainbow Pasta
- Dash of Nutmeg
- Salt and Pepper to taste
Remove the sausage from the casing, if necessary, and crumble. Add the olive oil to a sauté pan and heat to medium-high heat. Add the sausage and cook until no longer pink, then remove from the pan and set aside. Add the butter and the mushrooms. After the mushrooms become a little soft, add the garlic. Once the mushrooms are completely cooked, add the cream, salt and pepper, and nutmeg. Cook the pasta according to package directions. Once the sauce has thickened, add the cheese and stir until fully melted. Drain the pasta and put the sauce over the pasta to serve.