The following recipe was published by People Magazine.
- 1-½ lbs. fresh Italian sausage with fennel
- 12 oz. uncooked fusilli or rotini pasta
- 2 (12-oz.) cans evaporated milk
- 14 oz. taleggio cheese, cut into 1-in. pieces
- ½ tsp. sea salt
- 1 tsp. coarsely ground black pepper
- 4 ½ oz. fresh mozzarella cheese, cut into 1-in. pieces
For the full recipe, click here.
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