Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tuscan pasta with fullblood wagyu hot italian sausage. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tuscan pasta with fullblood wagyu hot italian sausage using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage:

1. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage
2. Take 2 TBSP Olive Oil
3. Prepare 1 LB Dry Pasta (chef recommends trottole)
4. Take 3 Garlic Cloves (minced)
5. Get 1/2 CUP White Wine
6. Prepare 1 Sweet Onion (julienned)
7. Take 2 TBSP Dijon Mustard
8. Prepare 1 TSP Lemon Zest
9. Get 1/2 CUP Sun-dried Tomatoes (julienned)
10. Make ready 3 CUP Heavy Whipping Cream
11. Prepare 5 OZ Baby Spinach
12. Get 1 HANDFUL Fresh Basil (chiffonade)
13. Get Kosher Salt & Freshly Ground Black Pepper (to taste)
14. Make ready Freshly Grated Parmesan Cheese (to taste)

Instructions to make Tuscan Pasta With Fullblood Wagyu Hot Italian Sausage:

1. PREPARING THE PASTA - Boil a large pot of salted water.Cook the pasta al dente, according to package directions.
2. PREPARING THE FULLBLOOD WAGYU SAUSAGE MIXTURE - Heat a large sauté pan with 2 tablespoons of olive oil. Remove the Fullblood Wagyu hot Italian sausages from their casings.Brown the sausage over medium-high heat for 5 minutes, while using a wooden spoon to break up the sausage. If there’s a lot of fat, discard all but a couple tablespoons of the fat. Add in the julienned sweet onion and white wine. Cook for 5 minutes.Then, fold in the spinach and minced garlic. Cook until the spinach is wilted.
3. FINAL STEPS - In a heavy bottom sauté pan, add the heavy cream, sun-dried tomatoes, and Dijon mustard. Cook on medium heat until it thickens and will coat the back of a spoon. Stir in the lemon zest, and season to taste with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu sausage mixture into the pan with the heavy cream and tomatoes. This is your sauce.Stir in the fresh basil. Drain the pasta, and toss it with the sauce.
4. Serve the Tuscan pasta immediately with some freshly grated parmesan, if desired.Enjoy!

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