Pasta Di Maio

• 1/2 tsp. shallots, finely chopped
• 1/2 tsp. garlic, finely chopped
• olive oil
• 3 Gebhardt sausages (mixed flavors), steamed until done and thinly sliced
• 1 red bell pepper, cut in strips (seeds and core removed)
• 1/4 lb. mushrooms, thinly sliced
• 1 green onion (green part only), finely chopped
• 1/4 c. white wine
• 1/4 to 1/2 c. cream
• salt and ground white pepper to taste
• angel hair pasta (capellini)

1. Saute shallots and garlic in olive oil until softened, approximately 1 minute.
2. Add sausage and vegetables and saute until al dente.
3. Add wine and reduce slightly.
4. Add cream and reduce to desired consistency.
5. Add salt and pepper to taste. Toss with the cooked pasta.
6. Serves 2.

shallots, garlic, olive oil, gebhardt sausages, red bell pepper, mushrooms, green onion, white wine, cream, salt, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028688 (may not work)