Love this?
Send a clap.
INGREDIENTS
- 12 ounces Italian sausage, out of casing
- 2 tablespoons Italian seasoning
- 3 ounces tomato paste
- ½ cup butter, divided (2 tablespoons, 6 tablespoons)
- 4 cup vegetable stock
- 4 tablespoons flour
- 8 ounces frozen peas
- ½ cup shredded Italian cheese blend (or shredded mozzarella)
INSTRUCTIONS
- In a medium pot, over medium-high heat, melt 2 tablespoons of butter. Add sausage and Italian seasoning cook, breaking up meat, until browned. Remove from pot and set aside.
- Make roux: 6 tablespoon, four tablespoon flour, 4 cup vegetable stock. Melt the butter while whisking. Mix in flour to combine. Whisk constantly ~ 1 minute. Add tomato paste, still whisking, cook ~30 seconds. Add vegetable stock and whisk to combine. Continue mixing frequently until thickened; boil, then reduce to simmer.
- Add sausage back in and add peas.
- Remove from heat and stir in the shredded cheese.
- FEAST!