Mushroom & pork penne in creamy basil sauce
I have mixed feelings about basil. I find it absolutely amazing in certain dishes but very overwhelming is some other. This one is part of the first category, absolutely beautifying the dish.
Ground sausage being salty enough already, I didn’t add salt at all but basil really smooth out the dish and add some freshness!
Mushroom & pork penne in creamy basil sauce (serves 3-4) :
- 300g uncooked penne pasta
- 250g ground sausage
- 250g mushrooms
- 2 garlic cloves
- 1 onion
- 10-12 big basil leaves
- 3 tbsp full fat sour cream
- Salt and pepper
Cook the penne according to the package instruction for al-dente cooking.
Mince the onion and slice the mushrooms. Mince garlic finely.
In a pan with a little bit of oil, brown the porc with onion.
After a few minutes, add garlic and mushrooms. Let it cook 5 minutes.
Add the meat to the penne in a pot, add the sour cream and basil finely chopped.
Mix and serve warm!