spaghetti with sausage-mushroom sauce
A nice change from pasta loaded with spaghetti sauce. This dish adds enough sauce to coat the pasta while allowing the flavors of the mushrooms, rosemary and sausage to come through. Recipe from Food Network Magazine
prep time
25 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 12 ounces spaghetti pasta
- 3 teaspoons olive oil
- 3/4 pound italian sausage (sweet or hot with casings removed)
- 1 package 8-oz. package sliced mushrooms
- - freshly ground black pepper
- 3 tablespoons tomato paste
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup heavy cream
- - shredded parmesan cheese
How To Make spaghetti with sausage-mushroom sauce
-
Step 1Bring 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.
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Step 2Meanwhile, 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.
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Step 3Add 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.
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Step 4Stir 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.
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Step 5Add 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.
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