Fresh Pasta with Sausage and Mushrooms is a delicious and satisfying dish that combines flavorful Italian sausage, earthy mushrooms, and fresh pasta.
In this recipe, the dish starts by cooking the sausage in a skillet until it’s browned and cooked through. The sausage is then combined with a variety of sliced mushrooms, scallions, rosemary, red pepper flakes, salt, and pepper. These ingredients are sautéed together until the mushrooms become tender and slightly browned, infusing the dish with rich flavors.
Next, diced tomatoes and chicken broth are added to the skillet, creating a flavorful sauce that brings all the ingredients together. The mixture is simmered until the flavors meld and the sausage is fully heated.
Meanwhile, fresh linguine or fettuccine pasta is cooked separately until it reaches the perfect al dente texture. Once cooked, the pasta is drained and added to the skillet with the sauce. It is tossed together with half of the grated Parmigiano-Reggiano cheese, allowing the pasta to absorb the flavors of the sauce.
Finally, the dish is served by sprinkling the remaining Parmigiano-Reggiano cheese over the top, along with some freshly ground black pepper for an extra kick. The result is a comforting and flavorful pasta dish that showcases the combination of sausage and mushrooms in every bite.
Fresh Pasta with Sausage and Mushrooms is a hearty and satisfying meal that is perfect for any pasta lover. It is a versatile dish that can be enjoyed as a main course or served as a side dish alongside a fresh salad or crusty bread.
SERVES: 3 t o 4
INGREDIENTS:
- 3/4 tsp. kosher salt
- 2 Tbs. extra-virgin olive oil
- 3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
- 1/2 lb. mixed sliced mushrooms (like oyster, shiitake, and cremini)
- 4 medium scallions (white and green parts), trimmed and thinly sliced
- 2 tsp. chopped fresh rosemary
- 1/8 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 cup drained canned diced tomatoes
- 1 cup lower-salt chicken broth
- 1 12-oz. package fresh linguine or fettuccine
- 3/4 cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS:
- Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
- Add the mushrooms, scallions, rosemary, red pepper flakes, salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
- Meanwhile, cook the pasta according to the package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
NUTRITIONAL INFORMATION:
PER SERVING
- 490 CALORIES | 30G PROTEIN | 55G CARB | 17G TOTAL FAT | 4.5G SAT FAT |
5G MONO FAT | 1.5G POLY FAT | 115MG CHOL | 1,280MG SODIUM | 1G FIBER
NOTE:
- You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.
