For a quick weeknight meal, try this recipe. It is creamy and delicious.
1 lb. Logan’s Mild Chorizo Sausage, no casing
2 cloves garlic, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 yellow onion, chopped
4 ounces baby bella mushrooms,
sliced
1⁄4 cup Lucid Absinthe
Salt
Freshly ground black pepper
1⁄2 lb. Al Dente pappardelle noodles
1⁄2 cup heavy cream
1⁄4 cup Lucid Absinthe
Salt
Freshly ground black pepper
1⁄2 lb. Al Dente pappardelle noodles
1⁄2 cup heavy cream
Parsley
Heat a large skillet to medium. Put
sausage in skillet and break up. Brown
the sausage stirring frequently and add onion and mushrooms Add garlic and cook for 1 minute. Deglaze
with Absinthe. Season to taste with salt and black pepper.
Meanwhile, cook pasta in a large pot of boiling salted water according to
instructions. Stir pasta and cream into
sauce, adjust seasoning and serve. Garnish with parsley.
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