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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling water, cook pasta till 'al dente'. | 2. Drain, rinse with cold water to prevent further cooking, add pasta back to pot; set aside. | 3. Over medium heat, add the olive oil, tomatoes and garlic to a large saute pan; simmer till most of the liquid has reduced, stirring often. | 4. Add mushrooms and the wine to pan and simmer till wine has reduced to about half and mushrooms have cooked. | 5. Add sausage and herbs, stirring often, using the back of a spoon to break up the sausage. | 6. When sausage has thoroughly cooked and liquids are mostly reduced, add the cream, seasoning with salt and pepper per taste and stir until it reaches a simmer. | 7. Add sauce to pasta; placing the pot back on a medium-low burner, stirring gently to incorporate sauce and ensure proper heat distribution. | 8. Remove pasta from heat; stir in the Parmigiano cheese and serve immediately. | 9. Serves 4. | 10. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1	lb		312.9791	45.3593	6.9853	10.478
extra virgin olive oil	2 -3	tablespoons		-	-	-	-
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
italian tomato	2	cans	chopped drained	-	-	-	-
mushroom	2	cups	sliced	-	-	-	-
white wine	1/2	cup		-	-	-	-
italian sausage	6 -8		mild	0.0	0.0	0.0	0.0
oregano	1 1/2	teaspoons	crumbled dried	3.975	1.0338	0.135	0.0642
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
fennel	1	pinch	ground	0.0351	0.0083	0.0014	0.0002
heavy cream	2	pints		-	-	-	-
pepper			ground	-	-	-	-
parmigiano reggiano cheese	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.