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.
SPICY SAUSAGE FETTUCCINE
One time I accidentally bought hot Italian sausage, but wanted to find a way to use it anyway. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.
Nutrition Facts : Calories 448 calories, Fat 25g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 817mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE
This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!
Provided by Peter Alfieri
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g
PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine - broad, flat noodles with rippled edges - work particularly well.
Categories Mushroom Pasta Tomato Sauté Parmesan Basil Sausage White Wine Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Sauté 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; sauté 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.
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
LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE
Provided by Kathy Grady
Categories Milk/Cream Dairy Mushroom Pasta Pork Sauté Father's Day Dinner Sausage Spring Bon Appétit Massachusetts
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
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
SAUSAGE AND MUSHROOMS WITH PASTA IN SPICY SAUCE
This is actually a recipe I came up with for the Weight Watcher's diet. It's a version of one of my favorite types of dishes at Italian restaurants. To keep the WW points at 7 per serving, you should stick to the brands I list, as they are the lowest calorie counts I could find. This recipe makes 7 servings at 7 points per serving. Careful with the pepper flakes--a little goes a long way! Note: the nutrition information listed on the side of the recipe is probably inaccurate; this really is 7 points.
Provided by QG6380
Categories One Dish Meal
Time 20m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to instructions on package.
- Saute mushrooms in non-stick skillet using Pam spray or equivalent. You'll probably have to do this in batches. Sprinkle a tiny pinch of nutmeg on the mushrooms while cooking.
- In another skillet, concurrently saute the sausage slices until lightly browned on each side.
- Add each batch of mushroom and sausage to a large bowl until the other components are ready.
- Pour the sauces into a sauce pot, add the red pepper flakes, and heat over medium heat, stirring often, until bubbling.
- Add the meat, mushrooms, and olives to the sauce. Stir frequently until bubbling again.
- Place drained pasta in pasta bowls, and ladle sauce over the top.
Nutrition Facts : Calories 512, Fat 23.5, SaturatedFat 7.5, Cholesterol 40.9, Sodium 1521.1, Carbohydrate 51.4, Fiber 2.5, Sugar 11, Protein 22.5
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