Sausage Mushroom Pasta

I didn't have "Italian sausage," (that's what she said), so I used ground pork and gave it an Italian flair. Also, dried mushrooms are awesome. They give a depth of flavor that cannot be found in fresh, regular old button or even crimini mushrooms. Use them, if you can.

Side note: I had the short ribs again today for lunch and they were ambrosia on my tongue. Make it, if you learn nothing else from me. You will forever be grateful. I wouldn't even share them and I'm generous (obviously).

Need:
ground pork
garlic powder
fennel seeds
paprika
oregano
s+p
cayenne pepper
white mushrooms
chopped onions
2 chopped cloves of garlic
1/2 package of dried porcini mushrooms
1/2 package of dried chantrelle mushrooms
1 tbsp of butter
splash of white wine
1/2 C cream cheese (I prefer whipped) (that's what she said)
chopped parsley

 

Chop white mushrooms, onions, and parsley and set aside.

 

Add some boiled water to the dried mushrooms and let them hang out for about 10-15 minutes. Start boiling salted water for pasta.

 

Add ground pork to a pan and add plenty of garlic powder, paprika, oregano, fennel seeds, s+p, and some cayenne. Cook thoroughly, then set aside in a bowl.

 

In the same pan, add the butter and saute the garlic, mushrooms and onions.

 

Add the re-hydrated mushrooms after chopping them up a little and a splash of white wine.

 

Add the pork back in.

 

Add the finished pasta and the cream cheese. Then parsley to garnish.

 

Top with a little parmesan and some (a buttload of) chili flakes for spice. Delish!