Easy Creamy Sausage Mushroom Pasta Recipe
This Creamy Sausage Mushroom Pasta is an exceptional weeknight meal, combining robust Italian sausage, hearty mushrooms, and a rich cream sauce that envelopes every strand of pasta. It’s an indulgent dish that delivers a complex tapestry of flavors and textures, ensuring each mouthful is a delightful experience. Practical and straightforward, this recipe cuts no corners on taste. It demands simple ingredients and employs an easy-to-follow method, delivering a restaurant-quality meal in just over 30 minutes. Ideal for those busy evenings, this pasta dish is not only a reliable addition to your weekly rotation but also a crowd-pleaser, sure to win over anyone at your dining table. It’s culinary luxury made accessible.
Pasta – I’ve used Mafalda pasta, which is like mini lasagna sheets and works great for holding the sauce. Feel free to use your favorite pasta – penne, spaghetti, or fettuccine would work well too. Italian Sausage – You can use either mild or spicy. You could substitute with chicken or turkey sausage, or even some ground meat if you prefer. Butter – Used to sauté the garlic and mushrooms. Olive oil can also be used as a healthier option. Garlic – Use as much or little as you like. Garlic powder can be used as an alternative, but fresh minced garlic is always the best. White Mushrooms – These add a great earthy flavor to the dish. You could use any type of mushrooms you like, such as cremini or portobello. Herbs – Fresh parsley all chopped up. Red pepper flakes – These add a little heat to the dish. If you don’t like heat, you can omit this. Seasoning – Salt and pepper. Whipping Cream – This creates the creamy base for our sauce. For a lighter version, you could use half and half, but the sauce will be less rich.
This is an easy pasta dish that comes together with very little effort in just 40 minutes. It’s the perfect solution for busy weeknights or when you’re craving a comforting yet fuss-free dinner. To begin, you need to get the pasta cooking! Bring a large pot of salted water to a boil. Then cook the pasta according to the package instructions until al dente. Then once the pasta is cooked, drain the pasta water and set it aside. While your pasta is boiling, cook the Italian sausage over medium heat in a large skillet for about 5 to 7 minutes while breaking it up into crumbles with a wooden spoon. When the sausage is done it will have started to brown and will no longer be pink. Then use a slotted spatula to remove the sausage from the pan and set it aside for now. Once the sausage is perfectly cooked, use the same skillet to melt the butter over medium heat. Then add the minced garlic and cook it for about 30 seconds until it becomes fragrant. Then stir in the sliced mushrooms and sauté them together with the garlic for about 5 minutes or until almost all of their liquid has evaporated and they begin to brown. Now, let’s make the flavorful creamy sauce! First, sprinkle the mushrooms with salt and black pepper to season, and then add the red pepper flakes for a little spicy flavor. Next, stir the whipping cream into the mushrooms and then add the sausage back into the skillet. Finally, simmer the sauce for about 7 to 10 minutes until it reduces a bit and thickens up. To complete the dish, sprinkle some fresh chopped parsley over the creamy sausage and mushroom sauce. Now, spoon the sauce over the cooked pasta. Then serve the dish with some freshly grated parmesan cheese if you like and enjoy!
Storage
Store the leftovers in an airtight container in the refrigerator. This dish should keep for 3 to 4 days. When you’re ready to reheat, you may want to add a splash of milk or cream to help revive the sauce as it may thicken in the fridge. Reheat on the stove over medium heat or in the microwave, making sure to stir occasionally for even heating.
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