I hope you all had a great 4th of July! Colby and I enjoyed fireworks from our balcony and snacked on mojito ice pops (recipe to come!)
As promised, here is another pasta sauce variation that’s a bit lighter than the cream sauce I posted earlier this week.
1 c cherry tomatoes, halved
1/2 container cremini mushrooms, sliced
1/4 c fresh basil leaves
1 tbs butter
2 cloves garlic, minced
1 chicken sausage link, sliced
Salt & pepper to taste
1. Melt the butter in a skillet. Add the mushrooms, garlic, tomatoes, and sausage. Sauté until the mushrooms are beginning to soften and sausage is getting golden.
2. Add a splash of white wine and chicken broth when the skillet starts to look a little dry. Continue to cook to reduce the liquid. Season with salt and pepper.
3. Add fresh basil and serve your favorite cooked pasta tossed in this sauce. Sprinkle with parmesan cheese if you’d like.
This colorful pasta sauce has great, fresh flavor. It’s perfect for a summer meal alongside a leafy green salad.