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Sausage Mushroom Bowtie Pasta Recipe

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This recipe for Sausage Mushroom Bowtie Pasta, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trish's Kitchen


2 cups chicken broth
1 package baby bella mushrooms
Medium white onion, finely chopped
3 sweet Italian sausages, casings removed and crumbled
1 tbsp. Marsala wine
2 cups tomatoes, chopped with juice (1/2 cup tomato sauce added.)
Seasonings to taste - Italian blend, marjoram, thyme, salt and pepper
1 tbsp. unsalted butter
Freshly grated Parmesan cheese
Handful chopped parsley

In small pan heat chicken broth to a boil. Take off stove, add mushrooms; cover with lid to soften shrooms. Meanwhile, heat olive oil in large skillet over medium heat. Add onion and garlic, fry until transparent. Add sausages and saute until golden brown.

Remove mushrooms from broth; strain and reserve chicken/mushroom liquid. Chop mushrooms and add to skillet with rest of the ingredients. Add Marsala wine, stir to allow to evaporate before adding tomatoes and tomato sauce and one cup reserved broth. Add seasonings.

Lower heat and continue to cook, covered, for another 30 minutes or until sauce is reduced. Meanwhile, cook pasta (bowtie or rigatoni-your preference) according to package directions.Strain in colander. Add pasta to large skillet and stir with sauce; add butter. Add cheese and parsley. Serve immediately. Good with green side salad.




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