1 pound of pasta (I used GF rigatoni)
|Pasta with Creamy Mushroom Sauce|
2 Tablespoons olive oil
2 large shallots, minced
1 clove garlic, minced
1 pound of mushrooms (I used baby portabella)
Alfies seasoning, to taste
1/3 cup dry red wine
1/2 cup chicken stock
1/2 cup cream cheese, at room temp
1/2 cup sour cream, at room temp
1/2 cup Parmesan cheese, grated
1/4 cup fresh chives, chopped
In a large pot of boiling, salted water, add pasta and cook required time on package. Drain.
While pasta starts to cook, heat a large pan and cook sausage until no longer pink. Add olive oil, shallots and garlic to pan, cooking until softened.
Add mushrooms to pan and season, cook until mushrooms are soft, about 5 minutes.
With heat on high, add red wine and cook until liquid evaporates. Add the stock and continue to cook until mixture comes to a simmer. Remove from heat and add cream cheese and sour cream, stirring well. Check for seasonings and add 1/4 cup of the Parmesan cheese.
Place drained pasta in a large bowl and top with mushroom sauce and top with remaining Parmesan cheese and fresh chives.