Tuesday, May 26, 2009
Today's recipe is Ground Sausage with Campanelle Pasta and Herb Butter. It sounds fancy but it's way easy and really good. Enjoy...to lighten you could try turkey sausage and trade the butter in for a low fat margarine.
1 cup butter softened
7 large basil leaves, minced
2 large garlic cloves, minced
1/2 teaspoon coarse ground pepper
1 package (16 oz) Campanelle Pasta (or any pasta that you like)
1 package of Italian all natural ground sausage (I use Johnsonville)
1 pint of cherry or grape tomatoes
6 oz fresh mozerella cheese, cubed (make sure it's fresh mozerella)
In a bowl, combine butter, basil, garlic, and pepper; set aside
Cook pasta according to package directions
Meanwhile, in a skillet, cook and crumble sausage until no longer pink; drain fat off and set aside
Drain pasta, transfer to a large bowl
Add sausage and half of the herb butter, stir gently
Add 2/3 of the tomatoes and cheese; toss until coated
Top with remaining tomatoes and cheese. Top with additional herb butter and serve immediately.
You can also use the remaining herb butter as a spread for bread if you do not want to add it to the mixture.
This should serve 6.