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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mostaccioli Fume Recipe

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This recipe for Mostaccioli Fume is from Jan Grzedzicki's Favorite Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 Tbsp. olive oil
1 cup onion, chopped
1 cup mushrooms, sliced
Worcestershire Sauce
1 lb. Italian Sausage, take out of casing
1/4 cup white wine or cooking sherry
2 cups tomato sauce (I used pureed roasted tomatoes)
1 cup heavy cream or half & half
Salt & Pepper to taste
1 Tbsp. cold butter
1 lb. Penne pasta
Grated Parmigiano or Romano cheese
Directions:
Directions:
In a large pot, make penne while preparing sauce, saving about 1-2 cups of water. After draining pasta, toss with cold butter just before adding to sauce.

In large sauté pan, heat oil and sauté onions until translucent. Add mushrooms and after about 2-3 minutes splash a little Worcestershire sauce over mushrooms and cook a couple more minutes. Add sausage, breaking into smaller pieces, until done. Deglaze pan with wine. Add tomato sauce, heating through. Add cream and salt & pepper (if needed) and heat through. Add pasta tossing until coated. If dry add a little of reserved water. Garnish with grated cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Got this from a cooking class at Cipollina's Restaurant (Akron, NY). Used to order this every time I went there and now just make myself. Super easy and delicious.

 

 

 

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