Ingredients
3 cups penne pasta, uncooked
1 green bell pepper, cut into thin strips
4 ounces PHILADELPHIA Cream Cheese, cubed
1 pound Italian sausage
1/4 cup KRAFT Shredded Parmesan Cheese
Method
Sources
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Digital pH meter for fermentation monitoring, acid levels
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
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cook pasta as directed on package. meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. drain. add bell peppers; cook and stir 5 min. or until crisp-tender. stir in next 3 ingredients; cook 5 min. or until heated through. add cream cheese; cook 2 min. or until melted, stirring frequently. drain pasta. add to sausage mixture; mix lightly. top with parmesan.