Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage

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As for the number of servings that can be served to make Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few components. You can cook Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage
2. 2 TBSP Olive Oil
3. 1 LB Dry Pasta (chef recommends trottole)
4. 3 Garlic Cloves (minced)
5. 1/2 CUP White Wine
6. 1 Sweet Onion (julienned)
7. 2 TBSP Dijon Mustard
8. 1 TSP Lemon Zest
9. 1/2 CUP Sun-dried Tomatoes (julienned)
10. 3 CUP Heavy Whipping Cream
11. 5 OZ Baby Spinach
12. 1 HANDFUL Fresh Basil (chiffonade)
13. Kosher Salt & Freshly Ground Black Pepper (to taste)
14. Freshly Grated Parmesan Cheese (to taste)

Instructions to make to make Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage

1. PREPARING THE PASTA
   Boil a large pot of salted water.Cook the pasta al dente, according to package directions.
2. PREPARING THE FULLBLOOD WAGYU SAUSAGE MIXTURE
   Heat a large sauté pan with 2 tablespoons of olive oil. Remove the Fullblood Wagyu hot Italian sausages from their casings.Brown the sausage over medium-high heat for 5 minutes, while using a wooden spoon to break up the sausage. If there’s a lot of fat, discard all but a couple tablespoons of the fat. Add in the julienned sweet onion and white wine. Cook for 5 minutes.Then, fold in the spinach and minced garlic. Cook until the spinach is wilted.
3. FINAL STEPS
   In a heavy bottom sauté pan, add the heavy cream, sun-dried tomatoes, and Dijon mustard. Cook on medium heat until it thickens and will coat the back of a spoon. Stir in the lemon zest, and season to taste with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu sausage mixture into the pan with the heavy cream and tomatoes. This is your sauce.Stir in the fresh basil. Drain the pasta, and toss it with the sauce.
4. Serve the Tuscan pasta immediately with some freshly grated parmesan, if desired.Enjoy!

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