This Hearty Mushroom and Sausage Pasta Sauce is packed full of flavors from the 2 kinds of mushrooms, sausage, and cream in the sauce. yum!
When you are craving a hearty pasta dish, then whip up this Heart Mushroom and Italian Sausage Pasta. You’ll love the robust flavors from the mushrooms and the sausage in the sauce.
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Hearty Mushroom and Sausage Pasta Sauce
My family loves this pasta so much. I made it during the cooking class, then I immediately made it again 2 days later. It is a hit because it has really robust flavors from the mushrooms and sausage. An instant hit!
Plus, this pasta sauce can come together in under an hour, which is great for a week night, or it can simmer on the stove for hours and make it a wonderful part of your Sunday dinner.
Begin making the sauce by prepping the mushrooms. You’ll need to reconstitute the dried porcini mushrooms, and then chop them. As well, you chop the baby bella (or white button) mushrooms.
You’ll also need to dice a red onion (yellow onion also works well too), which will be sautéed in olive oil with some garlic.
The next step is to add the ground sausage to the onion and garlic. While the sausage cooks, break apart the sausage in the pot so it has a crumbly texture. (I suggest using a wooden spoon with a flat edge for this task)
Then you add the mushrooms into the potand let them brown for about 5 minutes
Let the sauce simmer for 30 minutes for the flavors to meld together. Now, the sauce can slowly simmer longer – a few hours- on the stove if you have the time.
Just before serving, add the grated cheese and cream. Then mix the al dente pasta into the sauce prior to serving.
Serve your Hearty Mushroom and Sausage Pasta Sauce with a side salad and some garlic bread. You’ll love to enjoy your Sunday supper with this yummy dinner.
What kind of mushrooms to use?
You use 2 kinds of mushrooms in this pasta sauce. You use reconstituted dried porcini mushrooms as wella s baby bellas. You can also use white button mushrooms, if that is all you can find.
If you happen to have other wild mushrooms, you can use those as well. The
What kind of pasta to use?
You want to use a pasta that has a lot of texture and ridges, like fusilli, rotini, and Even penne rigate would be great because of all the ridges on the pasta.
- 1 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 tablespoons olive oil
- 1 large red onion, diced
- 3 cloves garlic, minced
- 1 pound sweet Italian sausage, casings removed
- 8 ounces baby bella or white button mushrooms
- 1 (28 ounce) can crushed tomatoes
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
- 1 pound pasta (fussili, cavatappi. rotini, etc)
- To reconstitute the mushrooms, place the porcini mushrooms in a large bowl and pour boiling water over the dried porcini. Let soak for about 10 min.
- Remove the porcini from the liquid with a fork/spoon, squeezing them lightly to remove as much water as possible. The dirt from the porcini will sit at the bottom of the bowl. Roughly chops the porcini mushrooms, then set aside.
- Strain the porcini water through a paper towel or coffee filter, to be sure to separate the water from the dirt. Reserve the porcini water to use later.
- In a large heavy bottom pot, heat the olive oil over medium heat until shimmering. Add the onions and garlic, stirring occasionally for about 5 minutes.
- Add the ground sausage. Using a wooden spoon, break apart the sausage as you cook it over medium-high heat until fat has been rendered.
- Add the fresh mushrooms and porcini and cook until mushrooms start to brown, about 5 minutes.
- Add the crushed tomatoes to the pot. Fill the empty can with the reserved porcini water, swirl to clean prior to pouring into the pot. Season with salt and pepper and bring to a boil. Cook on low heat for about 30 minutes, stirring occasionally.
- While your sauce is cooking, cook the pasta in salted water until al dente. Strain the pasta, reserving about 1 cup of pasta water.
- When the pasta is about halfway cooked, finish the sauce by adding in the heavy cream and the grated cheese; mix well.
- Add the pasta to the sauce. If needed, add pasta water, 1 tablespoon at a time, to thin the sauce. Serve with cheese for sprinkling on top.
Recipe from The Feed Feed
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 883Total Fat: 67gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 190mgSodium: 1339mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 35g