MUSHROOM & SAUSAGE PASTA
An easy pasta dish which will see you through many a midweek meal
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 641 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.96 milligram of sodium
LINGUINE WITH SAUSAGE AND MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
Nutrition Facts : Calories 619, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 71 milligrams, Sodium 365 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 24 grams
SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
- Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.
CREAMY SAUSAGE-MUSHROOM RIGATONI
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
RUSTIC SAUSAGE PASTA
This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!
Provided by Heather W
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
- Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 54.1 g, Cholesterol 41.5 mg, Fat 19.3 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 1153.5 mg, Sugar 7.7 g
SAUSAGE, MUSHROOM & TOMATO PASTA
An easy supper to throw together last minute, if you have more time make the sausages into meatballs
Provided by Good Food team
Categories Afternoon tea, Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.
Nutrition Facts : Calories 681 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.52 milligram of sodium
SAUSAGE AND MUSHROOM SAUCE FOR FETTUCCINE
This hearty sauce is quick to prepare and satisfying to eat! From the kitchen of one of my favorite Chefs Mary Ann Esposito of Ciao Italia cooking show. This sauce makes enough for 1/2 lb. pasta.
Provided by Lindas Busy Kitchen
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1003.6, Fat 77.9, SaturatedFat 38.7, Cholesterol 257.4, Sodium 1351, Carbohydrate 35.5, Fiber 1.4, Sugar 1, Protein 40.2
MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY
Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 serving
Number Of Ingredients 13
Steps:
- Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
- Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
- In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
- Add the garlic and sauté for 2 minutes, until fragrant.
- Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
- Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
- Add the spaghetti and sausage mixture and toss to combine.
- Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
- Enjoy!
Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams
PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS
From the Eccoqui Restaurant, Bernardsville, NJ, this is a great pasta dish. Young and old enjoy this one.
Provided by lazyme
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add oil to drippings in pot.
- Add mushrooms and onions; saute until tender and brown, about 15 minutes.
- Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
- Add wine; cook until almost absorbed, about 4 minutes.
- Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
- Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain well; return to pot.
- Pour sauce over pasta; toss to coat.
- Add 1/2 cup cheese and 1/2 cup basil; toss to combine.
- Season with salt and pepper.
- Transfer pasta to serving dish.
- Serve, passing remaining cheese separately.
Nutrition Facts : Calories 628.1, Fat 21.5, SaturatedFat 7.4, Cholesterol 50.2, Sodium 849.7, Carbohydrate 68.5, Fiber 5.1, Sugar 7.7, Protein 36.4
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