I figured I needed to do a full 40 minutes today since not only did I have that turkey and potatoes for lunch but I needed to use the Italian sausage I bought and now have 4 packs of…
Don’t ask…
I browned the sausage and saved some of the pasta water (I keep forgetting to do this) to mix with a splash of olive oil and two pats of butter. The result was a delightful creamy texture without feeling oily. Honestly, this didn’t need to sprinkle mozzarella on top. It was fine as is. And of course I threw some sliced garlic in there. I’m gonna have to keep this dish in my rotation in the future if the sausage is on sale again.
