Pasta with mushrooms and sausage is a composed and complete main course, a one-dish meal that can satisfy any palate, even the most demanding. So rich and tasty, sausage is a delicious and not at all dietetic food, but so good. Every Italian region has its precise sausage, whether fresh or seasoned. Sausage is a meat-based preparation, primarily minced pork more or less finely ground and with added fat, or mixed with beef. There’s plenty of choice: today, various qualities can be found on the market, from horse, lamb, and even chicken and turkey, veal, and wild boar, not to mention liver sausage. From north to south, customs and spices change: in northern Italy, they are flavored with cinnamon, garlic, and pepper, while in the south and center, fennel seeds and chili pepper are used, always with the addition of garlic.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 691.40 (Kcal)
- Carbohydrates 60.25 (g) of which sugars 7.83 (g)
- Proteins 29.35 (g)
- Fat 38.96 (g) of which saturated 4.29 (g)of which unsaturated 1.68 (g)
- Fibers 3.22 (g)
- Sodium 2,659.01 (mg)
Indicative values for a portion of 250 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 to make pasta with mushrooms and sausage
- 12.35 oz champignon mushrooms
- 2 sausages
- 5 oz mezze maniche rigate
- 0.42 cup milk
- 1 coffee cup red wine
- 1 tsp fennel seeds
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1 bunch parsley
- 1 tbsp pecorino romano
Tools to prepare pasta with mushrooms and sausage
- Pot
- Pan
- Ladle
Steps to prepare mushrooms and sausage
Brown the garlic in a pan with the extra virgin olive oil, add the mushrooms to the sauté (I bought the ones already sliced and cleaned), sauté for 5 minutes and add the chopped parsley, salt, and continue cooking for another 10 minutes.
Peel the sausage and break it into the sauté with the mushrooms, add the fennel seeds, sprinkle with wine, and let it flavor by stirring for 10 minutes, then add the milk.
Boil the pasta al dente in salted boiling water, drain it, and pour it directly into the pan with the sausages, adding a few tablespoons of cooking water if needed. Stir and serve.
And here it is, pasta with mushrooms and sausage is ready.
Add a sprinkle of pecorino romano if you like.
Otherwise, grated parmesan will also do just fine.
Here it is, ready in 30 minutes, the special Sunday dish of pasta with mushrooms and sausage.
Notes
When I prepare mushrooms and sausage to dress pasta, I usually cook more and freeze them in portions for any emergencies, such as sudden arrivals of guests or friends for lunch or dinner.
FAQ
Can I prepare pasta with mushrooms and sausage using porcini instead of champignons?
Of course, with porcini, it will become an even better main course than with cultivated champignons.
