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6 oz Orecchiette or large shell pasta
4 oz fresh or fresh frozen (thawed) Porcini mushrooms, sliced in bite size pieces
4 oz Italian sausage, removed from casing and broken up
1 oz garlic, minced
1 cup heavy cream
5 oz Mascarpone
Salt & Pepper to taste
2 Tblsp olive oil
Grated parmesan for garnish, chopped parsley if desired.
Start water for pasta. When boiling, add salt and pasta. Cook until al dente. Drain, reserving a little bit of pasta water.
Heat large nonstick skillet over medium high heat, add olive oil, swirl to coat bottom of pan, add sausage. When sausage starts to brown, add mushrooms and garlic. Turn heat down to medium. Cook for several minutes, stirring occasionally. Add mascarpone and allow to melt, stirring frequently. Add cream, blend well. Add salt and pepper to taste. Cook until thickened. Add drained pasta and a little pasta water if needed. Allow pasta to cook in sauce for 3 to 4 minutes. Serve with grated parm and parsley if using.