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Um, yes please?
Seriously! Fresh from the garden basil, creamy tomato sauce and butter sauteed mushrooms and kielbasa … mmm!
In a large pot, melt butter. Add white onion, mushrooms and pressed garlic. Add in the sliced sausage and cook until browned. Stir in green onions, if using (I have excess in my garden right now, so I put green onions in everything!). Stir in salt, seasonings and sauces. Slice basil in thin strips and stir in with the rosemary. Cook over medium heat, stirring occasionally.
Blend cold water and corn starch, then slowly stir into tomato sauce. Continue to stir as it heats and thickens (about 20 minutes).
Cook pasta, rinse and drain while you wait.
Whisk the heavy cream into the sauce and turn burner to medium-low heat. Simmer for 10 minutes.
Ladle sauce over noodles when ready to serve. Dig in. This is truly a delicious meal, worthy of company even!
This recipe was modified from one found on Lark’s Country Heart.