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Categories:
butter onion mushrooms garlic weight Kielbasa Sausage green onions salt pepper Italian seasoning Worries tomato sauce fresh basil rosemary water cornstarch pasta noodles heavy cream
Viewed: 8 - Published at: 7 years agoIngredients
- 4 Tablespoons Butter
- 1/2 whole Onion, finely chopped
- 16 ounces, weight Sliced Mushrooms
- 5 cloves Garlic, Pressed
- 14 ounces, weight Kielbasa Sausage, Thinly Sliced
- 1 cup Green Onions, Optional
- 2 teaspoons Salt
- Cracked Pepper To Taste
- 1 Tablespoon Italian Seasoning
- 24 ounces, weight Classico Spicy Tomato Basil Spaghetti Sauce (no Worries, Not Spicy!)
- 2 cans (15 Oz. Size) Tomato Sauce
- 12 whole Fresh Basil Leaves
- 1 sprig Rosemary, Snipped
- 1/2 cups Cold Water
- 4 Tablespoons Cornstarch
- 1 pound Whole Wheat Linguini Pasta Noodles
- 1 pint Heavy Cream
Method
- In a large pot, melt butter.
- Add white onion, mushrooms and pressed garlic.
- Add in the sliced sausage and cook until browned.
- Stir in green onions, if using (I have excess in my garden right now, so I put green onions in everything!).
- Stir in salt, seasonings and sauces.
- Slice basil in thin strips and stir in with the rosemary.
- Cook over medium heat, stirring occasionally.
- Blend cold water and corn starch, then slowly stir into tomato sauce.
- Continue to stir as it heats and thickens (about 20 minutes).
- Cook pasta, rinse and drain while you wait.
- Whisk the heavy cream into the sauce and turn burner to medium-low heat.
- Simmer for 10 minutes.
- Ladle sauce over noodles when ready to serve.
- Dig in.
- This is truly a delicious meal, worthy of company even!
- This recipe was modified from one found on Larks Country Heart.
