Tagliatelle Alfredo w/ Italian Sausage, Red Bell Pepper and Mushrooms
This pasta dish is delicious and easy primarily because of the wonderful flavor already in the Italian Sausage, and the thinness of the kind of noodles allows it to cook really quickly once water is boiling.
Ingredients:
2 Cups Tagliatelle or thin egg noodles
1 Cup Alfredo or a cream (milk, or evaporated milk, or creme fresh, or sour cream, or cream cheese, or yogurt)
2 Italian Sausage
1 Red Bell Pepper
8 Cremini Mushrooms
1/2 Tbsp Olive Oil
1 Tsp Italian Seasoning
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Salt
1/2 Tsp Black Pepper
Preparation:
Cut bell pepper into strips and cut strips in half to make shortened strips. Mince approximately 1 Tbsp of Red Bell Pepper (Optional).
Cut mushrooms into quarters and toss with: Italian Seasoning, Salt, Pepper, Garlic Powder, Onion Powder, Olive Oil.
Cook:
Bring 4 cups lightly salted water to a boil. Add Tagliatelle pasta. Boil gently for 5 minutes (Or according to instructions). Meanwhile, fry Red Bell Pepper strips and Mushrooms until brown and soft. Open Italian Sausage casing and fry sausage in small pieces until brown. Drain excess grease if necessary. When pasta is done pour out most pasta water leaving enough to coat pasta with like a sauce.
Add Red Bell Pepper, Mushrooms, and Sausage to pasta and remaining pasta water (or pasta and remaining pasta water to Red Bell Pepper, Mushrooms, and Sausage).
Add Alfredo Sauce. Add minced Red Bell Pepper (Optional, to bring out Red Bell Pepper flavor).
Toss mixture until Alfredo, pasta water, and all the flavors from the other ingredients mix and proceed to boil down sauce. TIP: Pull the pan partially off heat. Pull the ingredients back so they do not over cook, and boil down only the sauce. Keep tossing mixture until the sauce becomes thick enough to meld into the remaining ingredients.
Serve:
Pour the delicious pasta dish on a plate and top with shredded Parmesan, and/or Asiago, and/or Pecorino Regano.
Enjoy.
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