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Fr. Hess's Pasta Recipe

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This recipe for Fr. Hess's Pasta, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steph Herold
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Italian sausage
2 portobello mushrooms, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
1-14.5 oz. can diced tomatoes
1 small can tomato sauce
1 small can of tomato paste
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 box penne or rotini pasta
hot pepper flakes to taste

Directions:
Directions:
Saute the chopped mushrooms with the minced garlic in the olive oil. Lightly salt the mushrooms as they cook. After the mushrooms are cooked, add the sweet sauce to the mushrooms, and then add the 3 cans of tomatoes. Add salt, black pepper and hot pepper flakes to taste. Cook the sauce until all the flavors have blended, about 20-25 minutes. Taste for seasoning. Boil the water for your pasta noodles. Cook according to the instructions on the box for al dente pasta. Add the heavy cream and half of the grated Parmesan cheese to the sauce mixture. Drain the noodles and add to the sauce mixture. Toss, and then serve. Serve with the remaining grated cheese.

Personal Notes:
Personal Notes:
This is Amy's favorite.

 

 

 

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