I tried the viral recipe for a baked pasta sauce using Boursin cheese and fresh cherry tomatoes, then tweaked it and we like it better this way. (The cherry tomato skins kind of ruined it for us). Plus, it's all stove top.
3 links Italian sausage
8 oz. button mushrooms - sliced
1- 14 ounce can of diced roasted tomatoes
1 TBSP Italian seasoning blend
1/2 cup shredded parmesan cheese
12 ounces penne pasta - cooked as directed. Reserve 1/4 cup of the pasta cooking water.
Pierce skins of Italian sausage and saute until browned. Then, slice into 1/3 inch coins. Saute more until they are cooked all the way through. Set aside.
In same pan, saute the sliced mushrooms until browned. Set with the sausage.
In same pan, cook the can of undrained diced tomatoes for bit, until they begin to softer. Add the container of Boursin cheese, which has been crumbled. Add the Italian seasoning mix.
Stir the sauce mixture over med-low heat until the cheese is all melted and incorporated into the sauce. Stir in the parmesan cheese. Stir in the sausage and mushrooms. Then stir in the drained pasta.
If the sauce seems too thick, add a bit of the cooking water a TBSP at a time until it is the consistency you like.
