Drunken Bruschetta & Sausage Pasta
Drunken Bruschetta and Sausage Pasta
A simple, classic dish that will have you ditching jarred pasta sauce forever! This easy, flavorful sauce is made with white wine and our Bruschetta Dried Herb blend, bringing a burst of Italian goodness to your plate. Just cook your pasta while the sauce comes together, and in no time, you’ll have a delicious dinner that feels like a special treat!
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- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1 Pasta Rock
- ½ lb Busiate Pasta, cooked al dente
- 3 Tbsp Tuscan Herb Infused Olive Oil
- ½ lb Sausage
- 2 Tbsp Flour
- 1 cup White Wine
- 1 cup Milk
- 1 Tbsp Bruschetta Dried Herb Blend
- 1-2 tsp Roasted Garlic Infused Sea Salt
- Rainbow Pepper, ground to taste
Directions
- Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente (tender but firm to the bite - 1-2 minutes short of the package instructions).
- Meanwhile, heat a large skillet over medium-high with the olive oil and cook the sausage, breaking down to a crumble with a spoon as it cooks.
- Move the meat to one side and let the oil fall to the other side, remove all of the oil but 2 Tbsp.
- dd flour to the remaining oil in the pan and stir into a paste. Allow to cook for 3-4 minutes to remove the flour taste.
- Add the wine and the milk, stirring to create a sauce. Cook another few minutes to allow the wine to reduce and the sauce to thicken.
- Finish by adding the Bruschetta Dried Herb Blend, cooked pasta, and salt and pepper to taste. Stir to coat and let the pasta finish cooking for 1-2 minutes longer. Enjoy!