Italian Sausage With Spaghetti
"A restaurant owner in my hometown of St. Germain, Wisconsin gave me this recipe," says Sue Kessro. "I've made bigger batches for company several time, and I'm always asked for the recipe."
Ingredients
- 3 ounces uncooked spaghetti
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 2 tablespoons butter
- 2 Italian sausage links (about 1/2 pound), casing removed
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced ripe olives
- 1-1/2 teaspoons Italian seasoning
- 1/4 teaspoon salt, optional
- 1 cup heavy whipping cream
- Shredded Parmesan cheese, optional
Reviews
This dish is THICK. Probably best served in the winter, lol. I omitted the mushrooms due to personal preference. Everything else I pretty much kept the same. The sauce took a longer to thicken for me. Not sure why. It was a really good dish when you first have it. However, when you reheat it, it gets REALLY oily and not as creamy. So it's best to not have any leftovers. I'd make this again, but I might try to find something not quite as bad for you as heavy cream. I still really like this dish and will make it again either way. Next time I may try to add in other veggies to round out the meal.
I love this, different and full of flavor.
This was a great dish! Normally with other recipes we add alot more spices.Not with this one.We just added the schwan's Mediterranean veggies as it has squash,zucchini already cut up and flavored and a little more cream to coat! This was a very easy and fast meal to prepare and good flavor. Keep up the good work! This goes in the keeper file!!!
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