Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fettuccine with sausage and mushrooms. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fettuccine with mushrooms and sausage are a fall dish, rich in taste and aroma. Let's see how to do it. Learn how to prepare this Fettuccine with Sausage, Mushroom and Olives recipe like a pro.
Fettuccine with Sausage and Mushrooms is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Fettuccine with Sausage and Mushrooms is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have fettuccine with sausage and mushrooms using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fettuccine with Sausage and Mushrooms:
- Get 2 tbsp olive oil, extra virgin
- Make ready 1 1/4 lb ground sweet Italian sausage
- Make ready 1/2 lb mixed sliced mushrooms
- Take 4 medium scallions (white and green parts), sliced thinly
- Prepare 2 tsp fresh rosemary, chopped
- Take 3/4 tsp Kosher salt
- Get 1/2 tsp freshly ground black pepper
- Prepare 1 cup canned fire roasted tomatoes, drained
- Prepare 1 cup chicken broth
- Take 12 oz fettuccine
- Get 1 cup parmigiano-reggiano, shredded
Jump to the Sausage and Spinach Fettuccine Alfredo Pasta Recipe or read on to see our tips for making it. If you've been looking at other fettuccine. Fill a large pot with lightly salted water and bring to a rolling boil. Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together.
Instructions to make Fettuccine with Sausage and Mushrooms:
- Bring a pot of salted water to a boil.
- Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
- Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
- Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes).
- Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer.
- Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
- Meanwhile, cook the fettuccine until al dente.
- Drain well and add to the sauce along with the parmigiano-reggiano.
- Cook over medium heat, tossing for 1 minute.
- Serve sprinkled with some more cheese and some black pepper, if desired.
The version I'm sharing today is jazzed up with loads of fresh mushrooms. I like to use a mix of baby cremini and shiitake mushrooms, but you can really use any mushroom for this sauce. Gramigna are often served wit sausage and cream, and Biba was inspired by that for the sauce in this recipe. As you need a special tool to make gramigna, we prepared fresh fettuccine instead. The flavors of the porcini mushrooms, sausage, wine, cream, saffron, and parsley all blend together to form one.
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