| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Penne rigate |
| cooked | ||
| 3.00 | qt | LeGout Cream Soup Base, prepared |
| 12.00 | oz | Italian sausage , cooked and sliced |
| 8.00 | oz | Mushrooms, domestic , sliced |
| 1.00 | can | tomato # 2 1/2 can |
| 0.25 | cup | Italian Parsley , chopped |
| 0.25 | cup | Basil, chiffonade |
| 1.00 | tsp | Red Pepper , crushed |
| 0.33 | cup | Cheese, Parmesan , grated |
| 1.00 | oz | Butter |
1. gather all ingredients
2. Combine cream soup base, italian sausage, tomatoes, and crushed red pepper. Bring to a simmer.
3. Add cooked pasta. Return to a simmer.
4. Finish with fresh basil, parsley, and parmesan cheese.
5. Blend in butter and serve.
