2 links of sausage from the Butcher & Boar (use any sausage you prefer)

2 slices of bacon

8-10 pieces of sun dried tomatoes in olive oil.

1 cup of baby bella mushrooms chopped

2 cloves of garlic, freshly grated

1/2 of a large onion chopped in small cubes

1 ear of corn

3 cups of chicken stock

1 cup of half and half cream

3 cups of dried pasta ( I used the large rotini)

1/2 cup of brocallini

1/2 cup of frozen peas

3 ounces of cream cheese, softened

5 leaves of basil

1 teaspoon of fresh thyme

1/2 tablespoon salt

1/2 tablespoon black pepper

1 teaspoon pepper flakes

1/2 cup crumbled asiago cheese



Prep all your stuff ahead.

Slice your sausages at an angle to make it look fancy.

If you bought the baby bella mushrooms whole, chop into small pieces, unless you like your mushrooms whole of course.

Remove the kernels from the cob of the corn.

When you are ready to start cooking, place a wide skillet on the stove in medium heat. Add the two slices of bacon to it. Leave the bacon whole.

While the bacon is frying, add in the sausage to fry and brown at the same time. This will help the sausage to absorb that bacon-y flavor.

Once the sausage is golden brown or a nice color, remove it from the skillet and set aside. When the bacon is crispy remove this as well and set aside with the sausage.

Remove 3/4 of the bacon grease from the skillet.

Add in the sundried tomatoes with 1 tablespoon of the olive oil from the jar and allow this to sauté for a minute.

Add the chopped onions, mushrooms and corn. Let this sauté for a few minutes, about 3.

Add in the crushed garlic, stir.

Now you can start adding in the liquids. Add the chicken stock and the half and half cream, stir the mixture. Add in your dried pasta now.

Yes we are cooking the pasta directly in the broth and cream. One Pot dish at its best!

Turn to heat down a tad bit, almost to simmer. You will need to stir the pasta a few times to make sure it is al cooking evenly.

If the liquid is evaporating before the pasta is al dente, add a little more broth or water to make sure the pasta is fully cooked.

Add the salt, black pepper, pepper flakes, thyme, cream cheese and mix well.

Once the cream cheese if fully incorporated and has coated the pasta, add in the brocallini, frozen peas and the sausages.

Once the pasta is creamy and you have tasted it for seasoning, remove from the heat and crumble the bacon on top. Sprinkle chopped basil and crumbled asiago cheese.

Enjoy with your favorite salad and bread sticks!










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