Linguine With Sausage Mushroom And Cream Sauce Food

LINGUINE WITH SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.

SAUSAGE, BACON & MUSHROOM PASTA WITH SAUCE

Steps:

• 1. Slice sausage links in 1/2" slices, place in skillet with diced bacon, onion and garlic and cook until browned. Drain off grease and add mushrooms, puree diced tomatoes, a few drops of lemon juice and a pinch of sugar and salt to taste. Allow to simmer for about 20 min.
• 2. Cook pasta according to package directions. Drain pasta, add butter and stir until melted. Add 1/4 c parmesan and toss. Now add to sauce and toss well to coat. Garnish with Parmesan and Basil.

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
• Remove to a paper towel-lined dish with a slotted spoon.
• Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
• Cover, cook until mushrooms are tender - about 5 minutes.
• Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
• In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
• Add sausage, mushroom mixture, and cheese to pasta.
• Toss over medium heat, until pasta is coated and sauce begins to thicken.
• Season with salt and pepper to taste.
• **Add more chicken broth if sauce seems dry.

CREAMY SAUSAGE-MUSHROOM RIGATONI

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

SAUSAGE AND MUSHROOM SAUCE FOR FETTUCCINE

Steps:

• Heat the butter in a large skillet, and cook the garlic until it is soft.
• Stir in the mushrooms, and cook them until softened.
• Transfer mushrooms to a bowl, and set aside.
• Brown the pork sausage in the same skillet, breaking it up with a fork.
• Season with salt and pepper.
• Return the mushrooms to the pan, and mix ingredients well.
• Stir the cooked fettucine into the skillet with the sausage mixture.
• Stir in the cream and cheese, and mix everything quickly over med-high heat to blend.
• Serve immediately.

MUSHROOM & SAUSAGE PASTA

Steps:

• Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
• Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
• Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it's a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.

LINGUINE WITH MUSHROOMS AND GARLIC CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
• Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
• Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.
• Sprinkle with parsley and serve.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.