SPICY SAUSAGE PESTO PASTA BAKE by CK
16 oz box rotini pasta
1 pint heavy whipping cream
1 large white onion (about a pound)
8 oz box of baby portabella mushrooms
6 cloves garlic
4 oz pack of Basil
8oz bag Italian shredded cheese
8oz bag Parmesan shredded cheese
16oz tube spicy sausage
olive oil for sauté
Chop the onion, garlic, and mushrooms to smaller chunks (don’t mince) and place in a bowl. Mince the basil (preferably with a food processor) and put it in a side bowl. Start boiling the noodles in a large pan. (Add olive oil to water to avoid noodles sticking). Sauté the onion, garlic, and mushroom mix in a large pan with about 1 oz of olive oil over medium heat. After the mix is tender, set aside in bowl.In a sauce pan, combine the heavy whipping cream and the minced basil and heat to medium heat. As it starts to heat up, add 6 oz of the Italian shredded cheese and 6 oz of the Parmesan shredded cheese. Heat until creamy, then reduce heat to a simmer. Cook the sausage and break it into small pieces.When the noodles are tender, strain the water out and return them to the pan they were in.Combine the garlic, onion, and mushroom sauté along with the sausage and the pesto mixture, and stir until well mixed (everything should be coated and be of a light green color) Put the pasta in a 13 X 9-inch pan and spread evenly. Cover the top of the pasta with the remaining 2 oz of Parmesan and Italian cheeses. Bake the pasta in the oven at 400°F for 15 minutes or until the cheese has melted on top. Remove from oven and let stand for 5 minutes for cooling.
Apple Crisp by BDM
Arrange 4 c sliced tart apples in greased 8 by 8 by 2 inch baking dish
Mix ⅔ c packed brown sugar
½ c flour
½ c oatmeal
⅓ c margarine or butter, softened
¾ t cinnamon
¾ t ground nutmeg
Sprinkle mixture over apples.
Bake at 375˚ until topping is golden brown and apples are tender, about 30 minutes. Serve warm with ice cream.
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