Monday, November 26, 2012

Recipe: Pappardelle with Sausage

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
1 yellow onion, chopped
4 ounces baby bella mushrooms, sliced
1⁄4 cup Lucid Absinthe
Freshly ground black pepper
1⁄2 lb. Al Dente pappardelle noodles
1⁄2 cup heavy cream

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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