Tuesday, April 13, 2010
Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo Sauce
I know there are lots of food snobs out there who think it is shameful to use alfredo sauce from a jar. I used to feel the same way, but now I have come to conclusion that sometimes there is nothing wrong with taking a few shortcuts. There is no shame in serving this dish to company and no one will ever know it wasn't made entirely from scratch. I have actually served this to company quite a few times. It is perfect for entertaining because it can be made in advance and baked before your guests arrive.
Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo
1.5 lbs Italian Sausage
1/2 lb crimini mushrooms, sliced
3 tbs chopped fresh rosemary
2 15 oz jars alfredo sauce
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 lb angel hair pasta
salt & pepper
Remove the sausage from the casing and cut into bite sized pieces. Then in a large skillet over a medium flame add 2 tbs of olive oil and brown the sausage. Then remove the sausage from the pan and set aside. Add the mushrooms and 2 tbs of rosemary to the pan and saute until the mushrooms are tender. Then season the mushrooms with 1 tsp of salt and a little freshly cracked black pepper. Then add both jars of alfredo sauce and bring to a simmer. Meanwhile cook the angel hair pasta in salted water. The pasta needs to be slightly undercooked. Cook the pasta for one minute less than directed on the package, about 4 minutes. Then add the cooked pasta to the sauce and toss until combined. Then pour the pasta into a oven proof dish. Top the pasta with the sausage. Then layer the cheese on top and scatter 1 tbs of chopped rosemary over the top. Then bake at 350 degrees for 25-30 minutes until bubbly and the cheese is melted. I also like to put it under the broiler for just a few minutes until the cheese starts to brown.