Creamy Sausage and Mushroom Pasta with Peas

I think sausage and mushrooms is one of the greatest combinations of all time. So I was excited to see that it was THE combo for this month's Improv Challenge! I couldn't wait to find a new recipe using these fantastic ingredients. And the recipe I found did not disappoint. Not in the least. In fact, it's one of my new favorite dinners. I didn't think anything could ever come close to how much I love Italian Sausage with Bow Ties, but this one does. But how could it not? Sausage, mushrooms and peas in a savory browned butter cream sauce? Can you make it tonight? Cause you should.

Bring a large pot of water to a boil, add pasta and cook until al dente. Meanwhile, brown the Italian sausage in a large skillet until nearly cooked through. Drain off excess fat, then add the mushrooms,

and cook for 2 minutes. Toss in the peas,

and cook until peas are heated through, about 2 minutes. Set aside.

In a medium-sized sauce pan, melt butter over medium heat and then add the flour,

stirring constantly until it turns a light caramel color.

Add half and half, a 1/2 cup at a time,

stirring to allow it to heat up and thicken in between. Add Parmesan cheese to the cream sauce,

and salt and pepper to taste.

Combine sauce with the sausage pea and mushroom mixture

and then serve over drained pasta. Top with additional Parmesan if desired.

One year ago: Vegetable Risotto
Two years ago: Beef and Bok Choy Hot Pot
Three years ago: Banana Blondies
Four years ago: Oatmeal Caramel Chocolate Bars

Get more inspiration at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Food Frenzy.

Creamy Sausage and Mushroom Pasta with Peas

1 lb ground Italian sausage
1-8 oz. package mushrooms, coarsely chopped
2 cups frozen peas
1 lb medium pasta shapes
1/4 cup Parmesan cheese
1/4 cup flour
1/4 cup butter
2 cups half and half

Bring a large pot of water to a boil, add pasta and cook until al dente.

Meanwhile, brown the Italian sausage in a large skillet until nearly cooked through. Drain off excess fat, then add the mushrooms, and cook for 2 minutes. Toss in the peas, and cook until peas are heated through, about 2 minutes. Set aside.

In a medium-sized sauce pan, melt butter over medium heat and then add the flour, stirring constantly until it turns a light caramel color. Add half and half, a 1/2 cup at a time, stirring to allow it to heat up and thicken in between. Add Parmesan cheese to the cream sauce, and salt and pepper to taste.

Combine sauce with the sausage pea and mushroom mixture and then serve over warm pasta. Top with additional Parmesan if desired.

Recipe Source: Adapted from Nine More Months

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