Ingredients
4
4 servings
- •1 (8 ounce) package uncooked pappardelle pasta
- •1 tablespoon olive oil
- •1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
- •1 (8 ounce) package sliced cremini mushrooms
- •2 tablespoons unsalted butter
- •6 cloves garlic, thinly sliced
- •1.25 cups half-and-half
- •1 (4 ounce) package cream cheese
- •1 cup shredded Parmesan cheese, divided
- •0.5 teaspoon kosher salt
- •0.5 teaspoon black pepper
- •0.5 cup refrigerated prepared pesto
- •0.33333334326744 cup thinly sliced basil
Instructions
- Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
- Heat olive oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Remove to a plate; carefully wipe the skillet clean as it may be hot.
- Melt butter in the same skillet over medium heat; cook garlic in hot butter, stirring occasionally, until garlic just begins to brown, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth.
- Remove the skillet from heat. Stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
- Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 1023
- Carbohydrate: 57g
- Fat: 73g
- Fiber: 6g
- Protein: 38g
- Sugar: 3g
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