An all-American favorite gets an Italian twist. Mix Gustare Vita Alfredo sauce with spicy ground sausage, red pepper flakes, and penne rigate pasta.

Italian Sausage Alfredo with Mushrooms

Bring a large stockpot of lightly salted water to a boil. Cook pasta according to package directions. Drain; set aside and keep warm.

Heat olive oil and butter in a large skillet over medium heat. Add crushed red pepper and saute 30 seconds. Stir in green onions and sausage. Cook until sausage, breaking up large pieces as needed, and is no longer pink and internal temperature reaches 165 degrees, about 5 minutes.

Stir in parsley and deglaze pan with white wine, scraping of any browned bits from the bottom of the pan. Allow wine to simmer and evaporate, about 3 minutes.

Add mushrooms to skillet, season with salt, and saute 5 minutes or until browned and softened. Stir in cream and Alfredo sauce. Bring to a simmer and allow to thicken slightly, about 5 minutes.

Stir in pasta and grated Parmigiano Reggiano; cook and stir until cheese has melted and pasta is warmed through. Serve garnished with additional fresh parsley, red pepper flakes, and crumbled ricotta salata.