The recipe for pasta with mushrooms and sausage is a classic among easy and quick main courses. It is a tasty dish that does not require special steps and becomes flavorful by sautéing the ingredients together in a pan.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 366.35 (Kcal)
- Carbohydrates 33.47 (g) of which sugars 3.25 (g)
- Proteins 15.93 (g)
- Fat 19.15 (g) of which saturated 0.87 (g)of which unsaturated 0.57 (g)
- Fibers 3.71 (g)
- Sodium 1,346.72 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz pasta
- 3.5 oz sausages
- 3.5 oz mushrooms
- 1.75 oz peas (optional)
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot 3 liters
- 1 Pan 9.5-10 inch
Procedure
The trick to make pasta with mushrooms and sausage delicious is to toss the pasta in the pan where the other ingredients were cooked, so the flavors blend, and the final result is delicious!
First, put a large pot with salted water on the stove and bring it to a boil.
To speed up the process, always remember to cover the pot and add salt only when the water begins to boil.
When the water boils, add the pasta. I recommend using a short pasta like penne or rigatoni; short pasta is preferable to long pasta.
Cook for the time indicated on the package and drain 1 minute early.
While the pasta is cooking, focus on the sausages: remove the casing and crumble them so that, when sautéed in the pan, they become crispy and flavorful.
If you have a good non-stick pan, there is no need to add extra virgin olive oil; just use a high flame for a few minutes to make the meat crispy.
When the sausage is cooked and crispy, add the mushrooms cut into strips, continue sautéing, and then when the mushrooms are almost cooked, add the peas (if desired).
Drain the pasta, add it to the pan, and mix in a drizzle of extra virgin olive oil and a couple of tablespoons of cooking water.
Toss the pasta in the mushroom and sausage sauce to flavor it.
At this point, the pasta is ready. Just put it on a plate, add a drizzle of raw oil, and finish with a sprinkle of finely chopped parsley.
Your pasta with mushrooms and sausage is ready!
Plating Tips:
This is a simple dish, no special presentation is needed. You can finish the dish with finely chopped parsley, a drizzle of extra virgin olive oil, and, if you like, a grind of fresh pepper.
Wine Pairing with Pasta with Mushrooms and Sausage:
I recommend a full-bodied and flavorful red wine such as an Aglianico or a Montepulciano d’Abruzzo. These two wines, with their rich and flavorful structure, pair well with the sausage without overpowering the taste of the mushrooms.
