Honest to goodness, yum. You’re going to love this recipe from Don’s dad. It’s one of our summer favorites and one of our new favorite ways to use fresh basil from our garden.
What you’ll need:
- 1 pound sweet Italian sausage
- 1 stick butter
- 1/2 pound mushrooms, sliced
- 1 medium-size red onion, chopped
- 1 teaspoon parsley flakes
- 1/4 cup fresh basil, chopped
- 4 teaspoons Italian seasoning
- 1 teaspoon garlic salt
- 1/2 teaspoon fennelย seed
- 4 teaspoons oregano
- 1/2 cup grated parmesan cheese
- 16 ounces thin spaghetti, cooked and drained
To prepare:
- Break up sausage into large skillet. Sautรฉ over medium-high heat 5 to 6 minutes or until thoroughly cooked. Drain off excess fat and set aside.
- Melt butter in large saucepan over medium heat. Add mushrooms, onion and seasonings. Cook, stirring occasionally, 5 minutes.
- Add reserved sausage to saucepan and cook 10 minutes.
- Add sausage mixture and cheese to hot cooked pasta and toss gently. Spoon into serving dish and garnish with additional cheese, if desired.
Thanks, Papa Sutphin! โฅ
September 20, 2010 at 6:24 am
Uh YUM!! Sausage and cheese, what’s not to love.
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September 20, 2010 at 6:51 am
I think we might just try this for dinner very soon. It looks delish!
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September 20, 2010 at 7:08 am
Yummmmmmmm….. One of my all time fav’s for basil is just a good old ‘mater samich on fresh toasted bread, mayo & fresh mozzarella…with a hot pepper out of the garden on the side!
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September 20, 2010 at 7:30 am
Oh – I forgot to tell you. You have to drizzle a little balsamic & olive oil on it also….
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September 20, 2010 at 5:30 pm
Nancy,
That would be a caprese sandwich? Totally yummmmmm…
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September 20, 2010 at 7:09 am
You don’t have to answer this question if it’s too personal… do you guys break the spaghetti in half before you cook it or leave it whole? (I’m a breaker.)
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September 20, 2010 at 7:24 am
Carson,
I’m a breaker. Don is not. ๐
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September 20, 2010 at 8:00 am
Oh, man, that looks good. Anything that has sausage and BUTTER and cheese on the same plate…
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September 20, 2010 at 8:22 am
WoW, this dish looks right up our alley, although we don’t cook with butter… but guess olive oil would be okay?
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September 20, 2010 at 5:30 pm
Di,
I don’t see why not… plus it would be a lot healthier for you!
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September 20, 2010 at 8:43 am
Hummm! That looks delicious!
Thanks for sharing! ๐
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September 20, 2010 at 10:45 am
It looks fabulous – I just forwarded it to my daughter, and I’ll try it some time even though I’m just cooking for one!
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September 20, 2010 at 3:35 pm
That first picture looks incredibly yummy but, holy smokes, what in the world is that statue-thingy on the table to the right of the plate?
๐
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September 20, 2010 at 5:32 pm
Danni,
Don thought your question was hilarious. ๐
The statue-thingy is one of my monkey lamps. I have a thing about lamps, monkeys, dangly things on lamp shades, and so forth.
Perhaps I’ll do a post on my lamps someday? ๐
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September 20, 2010 at 9:35 pm
Well…I knew there had to be a lovely explanation for it…the angle of it was cracking me up, though. (Sounds like Don and I may have the same adolescent sense of humor – lol)
I’d love to read a post about your lamps!
๐
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September 20, 2010 at 9:40 pm
Danni,
On sharing the same sense of humor with Don – I definitely think so! You so better let us know if you’re ever in Albuquerque! ๐
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September 20, 2010 at 6:07 pm
Looks and sounds yummy! I will be making this one for sure-I love simple recipes! Thanks for sharing! ๐
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