Sausage And Mushroom Sauce For Fettuccine Recipes

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
• Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

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

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.

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.

SAUSAGE MUSHROOM ALFREDO

Steps:

• Alfredo sauce cooks fairly quickly, so begin your pasta first.
• Defrost sausages is microwave. Mash them with a fork until broken into little chunks.
• Melt butter in large pot. Add sausage pieces and sliced mushrooms over medium high heat for 5 minutes.
• Add heavy cream and spices and reduce heat a bit. Stir frequently until cream thickens (about 8-10 minutes).
• Remove from heat and add Parmesan. Stir thoroughly. Serve over cooked pasta.

MUSHROOMS AND SAUSAGE IN CREAMY WINE SAUCE

Steps:

• Preheat oven to 375°Line a large baking sheet with parchment paper or aluminum foil. Lay bacon strips in a single layer onto baking sheet, making sure not to overlap.Bake until crispy, 15 to 25 minutes.Drain on a paper towel-lined plate. Chop and set aside.
• In the large pan, melt the butter and add oil. Add the mushrooms and fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Add sausage and continue cooking until sausage is slightly browned. Add in the garlic and stir it through for a minute, until fragrant.
• Pour in the wine and let reduce for 2 minutes, while occasionally stirring.
• Next pour in the cream and add thyme and parsley. Reduce heat down to low and simmer about 4 minutes. Add the mozzarella and parmesan cheeses.
• Add the chopped bacon to the pan. Season with salt and pepper to taste.
• Serve warm.

PASTA WITH TOMATO SAUCE, SAUSAGE, AND MUSHROOMS

Steps:

• Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in passata and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY

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!

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.

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.