BSIA RECIPES

38th Street Pasta

½ pound sweet (mild) Italian sausage (casings removed)
½ pound hot Italian sausage (casings removed)
½ cup olive oil
½ cup margarine
12 (8oz) mushrooms sliced
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 cup chopped green onions
2 teaspoons dried basil
12 ounces pasta (bowtie or fettuccini)
2/3 cup freshly grated parmesan cheese
1 cup sour cream

• In a large skillet cook sausage over medium high heat until brown and crumbled, remove sausage and drain grease, place in food processor and coarsely blend, set aside.
• Add olive oil and margarine to skillet, sauté mushrooms, garlic, green pepper, green onions and basil until tender, then stir in sausage.
• Cook pasta according to package directions (al dente) and place in heated serving dish. Add sausage mixture parmesan and sour cream and toss gently and serve.

Submitted by: Mary Bennett