Joy of Jamann
Chef HiHo's Galley Delights

s Parma Rosa Penne with Sausage   

Captain Grey Beard's favorite entre fills the yacht with a happy mix of smells while cooking, stimulating the appetite.

Yields: 6 Servings


1 package Johnsonville mild Italian sausage
1 package of Knorr Parma Rosa Sauce mix
1 onion, sliced and halved
1 red pepper thinly sliced
1 8oz pkg of mushrooms sliced
Fresh garlic
Olive oil
1 1/2 cup Heavy cream

Heat olive oil in skillet. Cook whole mild Italian sausage links until firm. Remove, cut into slices, then return to pan to cook thru.
Once sausage is cooked thru, add minced garlic, onion, mushrooms and red pepper. Cook until vegetables are slightly softened.
Add Parma Rosa Sauce Mix and Heavy Cream. Bring to boil then simmer until sauce thickens.
Meanwhile boil water and cook penne pasta till al dente.
Drain pasta when complete. Place some pats of butter over pasta to prevent it from sticking together.
Place pasta and sauce in large serving bowl. Sprinkle with fresh shredded parmesean cheese.