And there you have it.
12 oz. penne pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 lb. fresh crimini mushrooms, sliced
1 lb. fresh asparagus, trimmed and cut into 1" pieces
1 - 14 oz. can tomato puree
3/4 cup half-and-half
1 lb. hot Italian sausage, cooked, crumbled into large pieces and drained
1/2 cup shredded mozzarella
Salt and pepper
1. Cook pasta according to package directions. Drain.
2. In a large saute pan, heat the olive oil over medium heat. Add the garlic and stir 2 minutes. Add the mushrooms and cook 5 minutes, then add the asparagus and cook 5 minutes more. Add the tomato puree, season with salt and pepper, and let simmer 15 minutes. Stir in the half-and-half and the Italian sausage and simmer 10 minutes more. Season again with salt and pepper, if desired.
3. Stir the mozzarella and the pasta into the sauce and heat through.