Fettuccine with Sausage and Mushrooms
Fettuccine with Sausage and Mushrooms

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fettuccine with sausage and mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fettuccine with Sausage and Mushrooms is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Fettuccine with Sausage and Mushrooms is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can have fettuccine with sausage and mushrooms using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fettuccine with Sausage and Mushrooms:
  1. Take 2 tbsp olive oil, extra virgin
  2. Get 1 1/4 lb ground sweet Italian sausage
  3. Get 1/2 lb mixed sliced mushrooms
  4. Take 4 medium scallions (white and green parts), sliced thinly
  5. Make ready 2 tsp fresh rosemary, chopped
  6. Take 3/4 tsp Kosher salt
  7. Get 1/2 tsp freshly ground black pepper
  8. Prepare 1 cup canned fire roasted tomatoes, drained
  9. Take 1 cup chicken broth
  10. Prepare 12 oz fettuccine
  11. Get 1 cup parmigiano-reggiano, shredded

Earthy mushrooms meet sweet-and-savory vegan sausage and wine-braised leeks-delicious! This easy fettuccine alfredo features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach. 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.

Instructions to make Fettuccine with Sausage and Mushrooms:
  1. Bring a pot of salted water to a boil.
  2. Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
  3. Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
  4. Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes).
  5. Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer.
  6. Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
  7. Meanwhile, cook the fettuccine until al dente.
  8. Drain well and add to the sauce along with the parmigiano-reggiano.
  9. Cook over medium heat, tossing for 1 minute.
  10. Serve sprinkled with some more cheese and some black pepper, if desired.

DIRECTIONS Stir in the mushrooms, and cook them until softened. Stir the cooked fettucine into the skillet with the sausage mixture. Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. 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.

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