Andouille and Mascarpone Pasta

This simple, flexible and delicious recipe is perfect when you need to make something fast - it literally takes about 15 minutes to make. Note that you can substitute the andouille sausage with another meat product. I just happen to like andouille in this situation.

Serves: 2

Ingredients

1/2 cup Chicken Stock

6 Large Mushrooms, sliced (Cremini or otherwise)

1/2 Onion finely diced

1 cup frozen green peas

1/2 cup Mascarpone

1 Andouille Sausage, sliced

1/2 cup chopped Parsley

Knob of butter

Grated Parmesan Cheese

Fusilli Pasta (Enough for 3 servings)

Preparation

• Start cooking your pasta.
• Melt your butter in a large frying pan over medium heat. Add onions and mushrooms. Saute for about 5 minutes until onions are translucent.
• Add sausage and peas, saute for a further 5 minutes.
• Add chicken stock, reduce heat to low. Cover and simmer for 5 minutes.
• Stir in mascarpone ensuring no lumps remain. Add parsley.
• Salt and pepper to taste.
• Stir in cooked pasta, let simmer on low for 5 minutes, stirring occasionally.
• Serve with some parmesan cheese on top.