Macaroni & Hot Italian Sausage

• 2 lbs hot Italian sausages, remove casings
• 1 medium onion, chopped
• 8 ounces medium mushrooms, cleaned and quartered
• 2 cups uncooked elbow macaroni
• 1/4 cup sherry wine
• 1/2 cup tomato sauce
• 1 (10 ounce) can beef consomme
• 1 (10 ounce) can water
• 1 cup sour cream or 1 cup 2% fat cottage cheese, whipped until smooth
• chopped fresh parsley
• 1/4 cup parmesan cheese or 1/4 cup asiago cheese

1. Spray a skillet with oil, heat.
2. Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat.
3. Add mushrooms and onion, cook until tender.
4. Turn sausage, mushrooms and onion into an oven proof dish (approx 9x13").
5. Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits.
6. Pour sherry over the sausage mixture.
7. Stir in the tomato sauce, beef consomme, water and pasta.
8. Bake in 375u0b0F oven (covered) for 1 hour or until pasta is tender.
9. Stir in sour cream (or cottage cheese).
10. Sprinkle with parmesan and parsley.
11. Serve.

italian sausages, onion, mushrooms, elbow macaroni, sherry wine, tomato sauce, beef consomme, water, sour cream, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/macaroni-hot-italian-sausage-11297 (may not work)