September 17, 2010 Italian Sausage with Campanelle Pasta & Herb Butter

1 c. Butter, softened

7 large Basil Leaves, minced

2 large Garlic Cloves, minced

1/2 tsp. coarse Ground Pepper

1 pkg. (16 oz) Campanelle Pasta

1 pkg. (16 oz) Italian Ground Sausage

1 pint Cherry or Grape Tomatoes

6 oz Mozzarella cheese, cubed

In a bowl, combine the butter, basil, garlic and pepper; set aside. Cook pasta according to package directions. Meanwhile, in a skillet, cook and crumble sausage until no longer pink; drain and set aside. Drain pasta; transfer to a large bowl. Add sausage and half the herb butter; stir gently. Add two-thirds of the tomatoes and cheese; toss until coated.

Top with remaining tomatoes and cheese. Top with additional herb butter if desired. Serve immediately.

Recipe: From the Kitchen of Johnsonville Sausage