Sausage Alfredo Bake
ATTENTION VEGANS & VEGETARIANS … You may not want to read this post. I recommend skipping this one. Also, if you prefer to be naive about where your food comes from, you may also want to skip over this post. We will give you a minute to click back…. Okay, now that they are gone let’s get into it. This Sausage Alfredo Bake is so bomb! It is a perfect Fall meal. Not only is it a perfect Fall meal because it is so creamy and heart warming but we used Moose Sausage from hunting season (once again proving the versatility of this meat)! We have been clearing out our freezer from last years’ harvest to make room for this year. The moose stayed in our family from start to finish which is such a great feeling. My dad got the Moose, and the family harvested it. It feels so good to know EXACTLY where our meat came from.
Ingredients
2 Large Moose (or any other meat) Sausages, taken out of the casings
3 Cups Rigatoni, cooked as per instructions
1.5 Cups Cream
1 Cup Parmesan Cheese
1 Cup Italian White Cheese
1 Cup Mushrooms, chopped
1/2 Cup White Onion, chopped
2 Tbsp. Margarine
2 Tsp. Garlic Powder
1 Tsp. Pepper
1 Tsp. Salt
1 Tsp. Chili Flakes
Fresh Parsley, chopped for garnish
Directions
Pre-heat oven to 350F degrees. Cook pasta in a large pot until soft as per packaging,drain and set aside.
In a large pan, melt the margarine over medium heat and add the onions. Allow to saute approximately 5-7 minutes then add in the mushrooms and sausage. Season with salt, pepper and garlic powder.
Allow to cook, breaking up the sausage into ground sized pieced and cooking until sausage is fully cooked. Drain the excess fat before moving on to the next step.
Add in the cream SLOWLY and mix well, reduce heat and allow to continue cooking. Cook until the mixture has thickened and you can ‘part the seas’ with a spatula. Add in 1/2 the Parmesan cheese and 1/2 the Italian cheese. Mix until cheese is melted. Add in the Rigatoni and mix. Add in chili flakes and additional seasons to meet desired taste if needed.
Dump into a lightly greased casserole dish, top with remaining cheeses and back 20-25 minutes or until top is golden brown. Broil on LO for a little extra crispness if desired. Sprinkle with fresh parsley, additional chili flakes and serve with red wine.
