Have made this twice. Super yummy both times. The first time I used dried basil and some spinach I had on-hand; just enough spinach to add some color. The second time, I made the meat/sauce the day before. I had some half and half and some heavy whipping cream I needed to use up, so combined those to make the 1-1/2 cups light cream called for. The next day as I boiled the pasta it occurred to me that mushrooms might be a nice addition, so I caramelized some sliced, fresh 'shrooms, and when they were ready, added the meat/sauce. When that was hot I added the fresh basil and cooked pasta, and about 1/4 cup of 2% milk as the sauce was getting a little thick. The fresh basil flavor combined with the Johnsonville Italian Sweet Sausage and just the touch of heat from the red pepper flakes is truly sensational. Served this with a salad of greens dressed with oil and Balsamic Vinegar, Craisins, and grated fresh Parmesan. Hubby and I love this recipe.
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Have made this twice. Super yummy both times. The first time I used dried basil and some...