This recipe came from print ad from Johnsonville. I'm not sure if it's on their website or not. Of course, their photo is much more appetizing than mine. I used penne pasta instead of campanelle, and didn't include any mozzarella cheese this time.
We enjoyed this recipe. But be forewarned; with the sausage and herb butter it's not as light as it looks. I served it with garlic toast (using some of the basil-garlic butter from the pasta recipe) and raspberry sherbet over brownie cookies.
BTW, the tomatoes were store-bought. Since we haven't received any tomatoes in our CSA bags yet, and there was a sign near the tomatoes saying they came from locations that had been approved by the FDA, I went ahead and bought some. Hopefully, this tomato/salmonella scare will be over soon.
Italian Sausage with Campanelle Pasta and Herb Butter
From the kitchen at Johnsonville Sausage
1 cup butter, softened
7 large basil leaves, minced
2 large garlic cloves, minced
1/2 teaspoon coarse ground pepper
1 package (16 ounce) Campanelle pasta
1 pound Johnsonville ground Italian sausage (I used links, casings removed)
1 pint cherry or grape tomatoes
6 ounces fresh mozzarella cheese, cubed
In a bowl, combine the butter, basil, garlic and pepper; set aside. Cook pasta according to package directions. Meanwhile, in a skillet, cook and crumble sausage until no longer pink; drain and set aside. Drain pasta; transfer to a large bowl. Add sausage and half the herb butter; stir gently. Add two-thirds of the tomatoes and cheese; toss until coated.
Top with remaining tomatoes and cheese. Top with additional herb butter if desired. Serve immediately. (Refrigerate remaining herb butter or spread on bread).
**********365 Day Clutter Challenge - Day 7: When helping a friend move a year or so ago, he gave us many bottles of household cleaning products that he didn't want to take with him. I sorted through them for things I won't use. If they were already opened, I tossed them. I listed the unopened bottles under the FREE category on craigslist.