Carbonara-Style Elbows With Sausage And Mushrooms
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 cups large elbow macaroni
- 1/2 cup onion, chopped
- 1/2 cup red or green bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 cup grated Romano cheese
- 1/4 teaspoon coarsely ground black pepper
- 2 cups trimmed mushrooms (1/2 inch), diced
- 2 cloves garlic, crushed
- 2 tablespoons Italian flat-leaf parsley, chopped
- 2 tablespoons olive oil
- 3 eggs
- 8 ounces sweet Italian sausage, removed from casing and crumbled
Brown sausage in a medium skillet, about 8 minutes. Transfer to a sieve to drain off the fat. Reserve sausage. Add olive oil to the skillet and heat over medium heat. Saute the onion, red or green pepper, and mushrooms in the oil, stirring frequently until vegetables are tender and lightly browned. Add the garlic and saute for 1 minute. Add the sausage, then season with salt and pepper. Keep warm over low heat. Beat the eggs and the cheese in a large serving bowl. Set aside. Cook and drain the elbows according to package directions. Add the hot elbows, the sausage mixture and the parsley to the beaten eggs. Stir slowly until blended and creamy. Serve with extra cheese to sprinkle on each serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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