Tomato Basil Pasta Cream Sauce with Kielbasa Sausage & Mushrooms
Ingredients:
4 Tablespoons Butter
½ whole Onion, finely chopped
16 ounces, weight Sliced Mushrooms
5 cloves Garlic, Pressed
1-½ pound Kielbasa Sausage, Sliced
1 cup Green Onions, Optional
2 teaspoons Salt
Cracked Pepper To Taste
1 Tablespoon Italian Seasoning
24 ounces, weight Classico Tomato Basil Spaghetti Sauce
2 cans 15 Oz. Size Tomato Sauce
4 whole Fresh Basil Leaves
1 sprig Rosemary, Snipped
½ cups Cold Water
4 Tablespoons Corn Starch
1 pound Whole Wheat Linguini Pasta Noodles
1 pint Heavy Cream
Instructions:
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 in the heavy cream, turn burner to medium-low heat. Simmer for 10 minutes. Serve over noodles and eat with crusty french bread. Yummo!
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