Creamy Sausage Mushroom Pasta (Italian Restaurant-Style)
Italian restaurant-style sausage mushroom pasta with savory sausage, earthy mushrooms, parmesan and a luxurious creamy white wine sauce.
Ingredients
Pasta
- 12 oz pasta tagliatelle or fettuccine
For the Sausage Mushroom Cream Sauce
- 1 tablespoon vegetable oil
- 1 Lb. mild Italian sausage removed from its casing
- ¼ cup onion finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoon fennel seeds whole
- ½ teaspoon ground cloves
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 12 oz cremini mushrooms sliced
- 4 cloves garlic minced
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ cup sweet vermouth
- ¼ cup dry white wine
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley chopped
- ⅛ teaspoon white truffle oil
- 1 cup parmesan cheese freshly grated
Garnish (optional)
- Fresh oregano chopped
- Red pepper flakes
- Grated parmesan cheese
- Toasted bread crumbs
- Shaved truffles (super optional)
Instructions
Make the Sauce
- To a large pan, add the oil to coat the bottom over medium heat. Add the sausage and break it up as it cooks with a wooden spoon. Cook until browned and almost cooked throughout, about 5 minutes. Just before the sausage is finished cooking, drain off the excess fat rendered from the sausage, leaving behind about a tablespoon.1 Tbsp vegetable oil, 1 Lb. mild Italian sausage
- Next, add the chopped onions to the browned sausage and cook until the onions are translucent, about 5-7 minutes.¼ cup onion
- Add the rosemary, fennel seeds, cloves, and cream to the sausage and onions and stir. Turn the heat off and set aside.1 Tbsp fresh rosemary, 2 tsp fennel seeds, ½ tsp ground cloves, 1 cup heavy cream
- In a separate large skillet, melt the butter over medium to medium-high heat until it stops foaming. Add the mushrooms and cook, stirring often, until the mushrooms are tender and have begun to brown, about 5-7 minutes. Add the garlic, pepper, and salt, stir and cook for about 30 seconds. Pour in the vermouth and wine to deglaze and cook until most of the liquid has evaporated, about 3-4 minutes.1 Tbsp unsalted butter, 12 oz cremini mushrooms, 4 cloves garlic, ½ tsp black pepper, 1 tsp kosher salt, ¼ cup sweet vermouth, ¼ cup dry white wine
- Add the mushroom mixture to the sausage and cream mixture and stir. Stir in the lemon juice and parsley. Keep this mixture simmering on low while you cook the pasta.2 Tbsp lemon juice, 2 Tbsp fresh parsley
Cook the Pasta and Finish the Dish
- Bring a large pot of salted water (2 tablespoon for 6-8 quarts of water) to a hard boil and add your dry pasta. Cook to al dente following the package directions.12 oz pasta
- When the pasta is almost done, add the truffle oil and Parmesan cheese to the sauce. The sauce will be thick and creamy and can be thinned slightly with cooking water from the pasta if needed.⅛ tsp white truffle oil, 1 cup parmesan cheese
- Once pasta is done, transfer to the pan with the sauce and toss to combine thoroughly. Thin out with some pasta water if necessary then serve.
- You can garnish with any of the following optional garnishes: chopped oregano leaves, red pepper flakes, parmesan cheese, toasted breadcrumbs and shaved truffle.Fresh oregano, Red pepper flakes, Grated parmesan cheese, Toasted bread crumbs, Shaved truffles
Nutrition
Calories: 1124kcalCarbohydrates: 75gProtein: 41gFat: 71gSaturated Fat: 33gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 178mgSodium: 1842mgPotassium: 1020mgFiber: 4gSugar: 6gVitamin A: 1345IUVitamin C: 10mgCalcium: 419mgIron: 4mg
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