Italian sausage + roasted parsnips + pasta = OM NOM NOM

This one is from Daily Unadventures in Cooking.

It’s tasty as written, but I like it best with a few tweaks:

  • Roast the parsnips longer, so they get nice and brown and sticky (it takes me 40 minutes, vs. 25. You can do that in advance.)
  • Add a splash of cream and a dash of nutmeg along with the chicken stock