Spaghetti With Sausage Mushroom Sauce Recipes

SPAGHETTI WITH MUSHROOM SAUCE AND SAUSAGE

Steps:

• Cook spaghetti according to package directions; drain, reserve.
• Meanwhile, brown sausage according to package directions in a large skillet over medium heat.
• Drain the links on paper towels; reserve.
• Discard any remaining fat from the skillet; cut sausage into slices.
• Melt butter in skillet over medium-high heat; add mushrooms cooking and stirring until mushrooms are browned (about 6 minutes). Transfer mushrooms to plate.
• Add broth to skillet, scraping up the brown bits on the bottom. Heat to boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper.
• Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
• Place cooked spaghetti in large bowl. Add sauce; toss to mix. Sprinkle with parsley.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• 1. Bring a pot of salted water to boil. Add the spaghetti and cook according to package instructions. Reserve 1 1/2 cups cooking liquid, then drain.
• 2. Meanwhile, heat 1 tsp. 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.
• 3. Add the remaining 2 tsp. oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes.
• 4. Stir the tomato paste and rosemary into mushrooms and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup reserved pasta water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper.
• 5. Add the spaghetti to the skillet and toss with the sauce mixture, adding some of the reserved 1/2 cup cooking water to loosen, if needed. Top with shredded parmesan.

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.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoons 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 oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 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, 8-10 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.