When shopping at the distance grocery store that seems to have a variety of lesser know pasta I picked up some Campanelle pasta. Campanelle, Italian for little bells, is a of pasta which is shaped like a cute small bell or flower. This pasta is usually cooked for a thick creamy sauce. I decided today to a homemade sausage using beef in a cream sauce accented with mushrooms and herbs. I was without fresh mushrooms and rosemary so I had to do with canned mushrooms and dried rosemary. If i could find cremini musromms that would great but whe white ones work well. For this pasta dish other pastas could of been used such a rigatoni or shells. I made a beef sausage mix to add bits to the pasta.
1 8 oz can mushrooms or 8 ounces of cremini mushrooms, trimmed
8 oz ground beef or pork
6 cloves garlic, minced
1/2 teaspoon dried rosemary or 1 /1/4 teaspoon, mince fresh rosemary
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
Kosher salt and pepper
2 tabslespoons olive oil
3/4 cup heavy cream
1/2 cup dry while wine
1 1/2 ounces Pecorino Romano, grated (3/4 cup)
1 pound campanelle pasta
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
Pulse some of the mushrooms (about 3) in a food processor and process for a few seconds. Add 1 pound ground beef or pork, around 1 tablespoon of minced garlic, baking soda, nutmeg, salt and pepper, Make into a patty. Heat 1 teaspoon of oil in a skillet over medium heat. Add patty and cook until bottom is browned and then turn over. You do not have to worry about cooking all the way because it will finish cooking in the sauce. Remove to a cutting board and cut into small squares. Put into a bowl and add the heavy cream. Set aside .
Start cooking the pasta according to the package instructions. In a the skillet to cooked the add the remaining garlic and mushrooms. Add more rosemary and pepper. Cook for about 30 seconds more. Stir in the wine and cook until evaporated. Stir in the meat cream mixture and 1/2 cup of the water the pasta was cooked in. Simmer until meat is cooked through. Remove pan and add the cheese. Stir until smooth.
Add the parsley and lemon juice to the sauce and toss well to coat. You can add more water as needed. Season with salt and pepper and serve.