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Neon's Famous Pasta

Discussion in 'Food Talk' started by neontrail, Apr 2, 2009.

  1. Apr 2, 2009 at 7:59 AM
    #1
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    BEst pasta I ever made........so people say..
    Penne luganega
    (luganega means "sausage"



    You will need:
    • Penne Pasta
    • Ground Italian sausage (I sometimes take it out of the casing)
    • Sliced Button Mushrooms
    • Chopped Fresh oregano
    • Roasted Garlic-most important, and HARDEST item about the dish
    • Heavy (whipping) Cream
    • Marinara (store bought jar or whateva u like)
    • optional- julienne sundried tomatoes
    • Salt & Pepper to taste
    How to do it:

    1. Cook the pasta, rinse with cold water and set aside.
    2. Cook the Sausage and set aside
    3. Roast the garlic and set aside.
    I think its best to make each pasta dish seprate ( 1 at a time )

    Med-High heat start with a small frying pan add about a teaspoon of butter. When it starts to "sizzle" toss in about a 1/2 cup of the sliced mushrooms, salt and pepper. Add a tablespoon of the roasted garlic. Cook For about 1 min. Add sundried-tomatoes at this time if you like

    Add about a 1/4 cup of the cooked ground sausage, Turn Flame UP, everything should be sizzling now.

    Add 3/4 cup of Heavy Cream ( str8 from the container, lol)

    Add a few tablespoons of your favorite red Marinara sauce

    Cook/sauté...for about 2-3 mins - until the sauce thickens

    Add a handful of the pasta, toss around in pan.

    Place on your favorite plate.

    Now go make another, and another, until everyone has a pasta.
    When you get good, maybe you can get 2-3 going at the sametime.

    SUPER EASY!

    enjoy,
    neontrail


    Next time I make this, I will take and post pics.:D
     
  2. Apr 2, 2009 at 8:06 AM
    #2
    oldtacomaguy

    oldtacomaguy four forty four

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    Neon, that sound great, I'll try that one!
     
  3. Apr 2, 2009 at 8:10 AM
    #3
    98tacoma27

    98tacoma27 :POOPCORN: Thor

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    Sounds delicious Neon. One question though, is it 3/4 cup of heavy cream or 3/4 of the container?

     
  4. Apr 2, 2009 at 8:14 AM
    #4
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    lol, well that depends on the size container you buy:D


    Im most cases..NO, its not 3/4 of the container...:eek:

    Post fixed, ty
     
  5. Apr 2, 2009 at 8:49 AM
    #5
    Brunes

    Brunes abides. Thor

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    Looks awesome...Might try that this weekend with the wife....
     
  6. Apr 28, 2009 at 4:02 PM
    #6
    oldtacomaguy

    oldtacomaguy four forty four

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    Neon, I made this for me and the wife tonight. I even roasted the garlick before I started. It was awesome, thanks.
     
  7. Apr 28, 2009 at 5:51 PM
    #7
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    WOW!! Serious?? Awesome!!

    Did it turn out great? Could it have been better??

    Talk to me, tell me about it..:D

    Did you suprise wifey?
     
  8. Apr 29, 2009 at 2:19 AM
    #8
    oldtacomaguy

    oldtacomaguy four forty four

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    It was great. Wifey said I could have used more sun dried tomatoes, I thought I should have used more sausage. I think next time I'll use the oil from the jar of sun dried tomatoes to roast the garlic and use more sausage and the rest of the jar of tomatoes. I had some leftover and I'm taking to work with me today. Thanks again.
     
  9. Sep 9, 2010 at 3:53 PM
    #9
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    I want to make this tonight :)
     
  10. Sep 10, 2010 at 6:54 AM
    #10
    kris77

    kris77 Born in the Backwoods

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    where does the oregano come in to play? Or does it just sit on the counter to make it look like you know what your doing?
     
  11. Dec 1, 2011 at 6:55 PM
    #11
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    add fresh herbs at the end :)
     
  12. Dec 1, 2011 at 7:58 PM
    #12
    toughtaco

    toughtaco Well-Known Member

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    Sounds good. Does anyone have any pics???
     
  13. Apr 28, 2012 at 4:19 PM
    #13
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    I have this on the menu at Chef Geoff's... make about 10 of um a day. I will take pics tomorrow and post :D
     
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