Pasta with Sausage and Mushrooms

We like simple recipes with ingredients we love. This is one for us…sausage, mushrooms, and pasta. All loved, and this dish comes together in under an hour if I count my slow chopping skills and the time to boil water.

You can up the celery to add some more vegetables, or make a side vegetable if that is what your family prefers. For some reason I don’t count mushrooms or tomatoes as “vegetables” but require bonus amounts of vegetables for our meals. What about you?

 

Directions for Pasta with Sausage and Mushrooms

Adapted from Food Network Magazine December 2012

  • 8 ounces linguine/spaghetti/angel hair pasta/etc.
  • Oil
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms (any variety you like)
  • ½ pound sweet Italian sausage, sliced into ½ inch pieces
  • ½ cup chopped celery
  • 1 Tablespoon minced garlic
  • Jarred roasted pepper strips, chopped (optional)
  • 14-15 ounce can of diced tomatoes
  • ½ cup chicken broth
  • 2/3 cup heavy cream
  • Pepper

 

Cook your pasta according to the package directions, and when you drain it, set aside 1 cup of the pasta water.

Meanwhile, heat a little oil in a large skillet, along with the onion and mushrooms over medium heat.

Sauté for 5-10 minutes until lightly browned, and when the mushrooms have released their liquid and dried out again. Then, add the sausage and allow the sausage to brown.

When the sausage is almost fully cooked, add the celery, sauté for a few minutes until the celery is soft and the sausage is cooked, then add the garlic and pepper strips, if using.

Cook for one minute, then add the can of diced tomatoes and chicken broth.

Bring to a light simmer and allow the liquid to reduce in half (a few minutes). Then add the heavy cream and again allow the liquid to reduce and thicken (another few minutes).

Turn the heat to medium-low and add the cooked, drained pasta with a Tablespoon or two of the pasta water.

Add pepper to taste, and more water if necessary to loosen the sauce. Remove from the heat and serve.

Directions for Pasta with Sausage and Mushrooms (without pictures)

Adapted from Food Network Magazine December 2012

  • 8 ounces linguine/spaghetti/angel hair pasta/etc.
  • Oil
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms (any variety you like)
  • ½ pound sweet Italian sausage, sliced into ½ inch pieces
  • ½ cup chopped celery
  • 1 Tablespoon minced garlic
  • Jarred roasted pepper strips, chopped (optional)
  • 14-15 ounce can of diced tomatoes
  • ½ cup chicken broth
  • 2/3 cup heavy cream
  • Pepper

Cook your pasta according to the package directions, and when you drain it, set aside 1 cup of the pasta water.

Meanwhile, heat a little oil in a large skillet, along with the onion and mushrooms over medium heat. Sauté for 5-10 minutes until lightly browned, and when the mushrooms have released their liquid and dried out again. Then, add the sausage and allow the sausage to brown. When the sausage is almost fully cooked, add the celery, sauté for a few minutes until the celery is soft and the sausage is cooked, then add the garlic and pepper strips, if using. Cook for one minute, then add the can of diced tomatoes and chicken broth. Bring to a light simmer and allow the liquid to reduce in half (a few minutes). Then add the heavy cream and again allow the liquid to reduce and thicken (another few minutes). Turn the heat to medium-low and add the cooked, drained pasta with a Tablespoon or two of the pasta water. Add pepper to taste, and more water if necessary to loosen the sauce. Remove from the heat and serve.

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