The family loved it so much…they are already looking forward to the leftovers! 🙂
PS: Vegetarians can just leave out the chicken sausage.
Method:
Immerse spaghetti in boiling water along with some salt and oil till eldente (Still has a slight bite)…drain and keep aside.
Meanwhile heat oil in a big wide pan and cook sliced garlic, finely chopped onions, mushrooms (I used shiitake and Portabella) and peppers for 4-5 minutes on medium high heat.
After the juices reduce, add sliced pre-cooked chicken sausage and stir.
Also add some cream (just a couple of tbsp) and bring to simmer.
Now add the cooked drained pasta
along with a generous tbsp of basil pesto, some grated Parmesan cheese and salt to taste.
Stir to combine flavors. Slide onto serving bowl…enjoy warm with a final sprinkle of coarsely ground pepper!