1 16 oz box rotini pasta
1 pint heavy whipping cream
1 large white onion (about a pound)
1 8oz box of baby portabella mushrooms
6 cloves garlic
1 4 oz pack of Basil
1 8oz bag Italian shredded cheese
1 8oz bag Parmesan shredded cheese
1 16oz tube spicy sausage
olive oil for sauté (1 oz)

Chop the onion, garlic, and mushrooms to smaller chunks (don't mince) and place in a bowl. Mince the basil (preferably with a food processor) and put it in a side bowl. (I just used the leaves, but if you don't want to buy this much basil, this recipe can be made with 1.5oz of basil with the stems included.)

Start boiling the noodles in a large pan. (Add veggie or olive oil to water to avoid noodles sticking).

Sauté the onion, garlic, and mushroom mix in a large pan with about 1 oz of olive oil over medium heat. After the mix is tender, set aside in bowl.

In a sauce pan, combine the heavy whipping cream and the minced basil and heat to medium heat. As it starts to heat up, add 6 oz of the Italian shredded cheese and 6 oz of the Parmesan shredded cheese. Heat until creamy, then reduce heat to a simmer.

Cook the sausage and break it into small pieces.

When the noodles are tender, strain the water out and return them to the pan they were in.

Combine the garlic, onion, and mushroom sauté along with the sausage and the pesto mixture, and stir until well mixed (everything should be coated and be of a light green color)

Put the pasta in a 13 X 9-inch pan and spread evenly. Cover the top of the pasta with the remaining 2 oz of Parmesan and Italian cheeses.

Bake the pasta in the oven at 400°F for 15 minutes or until the cheese has melted on top. Remove from oven and let stand for 5 minutes for cooling.

Serve and enjoy.

Submitted by: Jim