This recipe hasn’t been around long enough to have been passed down from generation to generation in our family. However, this is hands-down my most requested recipe and WILL, without a doubt, be passed down from now on. So, without any further adieu, cue the music and spotlights: This. is. Mansion. Pasta.
Bless her heart: Mansion Pasta. Poor little thing didn’t even have a name at first. But by the time she was making weekly appearances in our dinner rotation we started calling her “that pink pasta stuff”. Creative, right?
Other than the infamous Chocolate Chip Cake, she was the first dish I made for my girlfriends in college. We were celebrating a birthday and I was asked to make the “pink pasta stuff”. Oh, was it ever good!
Everyone wanted this recipe. I’m certain it solidified some 2nd dates, even proposals. I always cringed and felt a little devilish when someone asked what was in the sauce though. Why? Because this is not a low fat/low calorie, healthy recipe – and I’m not even sorry about it. Sometimes you have to live a little. Moderation is key, right? This pink pasta stuff was so good, I joked that they could serve it at the Mansion on Turtle Creek! For those of you who haven’t heard of it, The Mansion is a culinary gem located in Downtown Dallas. So that means this stuff was really good. Like, really. From then on, that’s what we called her: Mansion Pasta.
I’ve made several variations from time to time but this is it, the original, in all its glory. You’re welcome!
- Farfalle (bowtie) Pasta
- 2 Tablespoons Olive Oil
- 2 lbs. Italian Sausage (mix mild & spicy sausage for a more flavorful effect)
- 1 Medium Onion
- 1 lb Baby Portobello Mushrooms
- 3 Cloves Garlic (I use more)
- 1 28 ounce can petite diced tomatoes, juice included
- 1 1/2 cups heavy whipping cream
- Fresh Basil, chopped
- Parmesan Cheese
Bring a large pot of salted water to a boil. Once the water is boiling, add Farfalle to pot. Cook, stirring occasionally, until al dente, 9-11 minutes, or according to the directions. Drain.
Heat the olive oil in a large pan over medium-high heat and add Italian sausage. Cook until brown. Drain as much of the fat as you can. Stir in the onion and mushrooms. Cook until softened and translucent. Add the garlic and cook until fragrant. Add the tomatoes (including the juice), heavy whipping cream, and simmer for 30-45 minutes.
Pick the leaves from the basil; discard stems. Roughly chop leaves.
Divide pasta between plates and top with sauce. Garnish with fresh parmesan and basil.
Serve and be ready for the slow clap from family and friends (or a proposal from the boyfriend, or the promotion and subsequent raise from The Boss, or the Nobel Peace Prize…).