The Friki Tiki Kookbook - Foodstuffs

Joelfredo

e probably thought he was being glib, I think, when my brother christened this dish "Joelfredo," but it's a glib little recipe, too easy to taste this good, taking shortcuts on a dish that's supposed to be more work. Good stuff.

1/2 pound spicy Italian sausage
16 oz. low fat sour cream
6-8 oz. (a half a tub) of the premium shredded Parmesan cheese (NOT the green can o' dried "cheese food")
ample fresh black pepper to taste

Simply simmer the sausage (axe the casings) in a splash of olive oil until it is crumbled and brown. Then slowly add, while stirring, the sour cream -- 4 oz. every minute. As the mixture thins due to heat, slowly stir in Parmesan, again over several minutes. Add black pepper until your wrist tires.

When the pasta is ready, add it into the sauce pot and simmer together for several minutes until the pasta has been brainwashed.

Serve with close members of your family.