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Sausage & Mushrooms with Peas & Bow Tie Pasta Recipe

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This recipe for Sausage & Mushrooms with Peas & Bow Tie Pasta, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Todd & Penny


cup Olive Oil, divided
1 pound Italian Sausage no casings
1 package Sliced Portobello Mushrooms
Salt to taste
Pepper to taste
1 package Sweet Peas Frozen
1 pound Bow-Tie Pasta
cup Romano Cheese

Cook pasta in salted water until tender, about 12-13 minutes. Drain and return to pot and put to side if done before sausage mixture. Save cup of liquid.

Heat 2 tablespoons oil in a large skillet.

Add sausage, breaking up large chunks and cook until browned and crumbly, about 5 minutes.

Add mushrooms and more oil, if needed. Cook until mushrooms are tender, and water has evaporated, about 8 minutes.

Add peas, cook about 3 minutes. Add salt so peas stay bright green.

Add sausage mixture to pasta, stir. Add some of the reserved water. Cook long enough to heat through and meld flavors, about 5 minutes.

Drizzle remaining oil over pasta and add Romano cheese.

Serve with additional cheese.




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