Lino's Rigatoni Alla Boscaiola Sauce

Lino's Rigatoni Alla Boscaiola Sauce

Lino's Rigatoni Alla Boscaiola Sauce
3-4 garlic cloves
1/2 lb. sausage (Italian)
1/2 lb. fresh mushrooms
1/2 c. petite peas
2 T. olive oil
salt & pepper to taste
1/2 c. white wine
fresh parsley
1 lb. Rigatoni
Romano or Parmigiano cheese

Cook sausage in olive oil on medium high. When cooked, take sausage out of the pan and add butter. When butter is melted, add garlic. Saute it for one minute. Add mushrooms and cook for 5-6 minutes. Add peas and sausage. Add wine and let the alcohol evaporate. Meanwhile, cook the pasta according to the package. When ready, add pasta to the mixture. Add the parsley, toss together and add the cheese. Serve.
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