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This delicious meal is very similar to alfredo, but the sauce is more like a gravy. The mushroom sauce is rich and flavorful. All the pan drippings from both the mushrooms and the Italian sausage goes into the rich, flavorful sauce. Just add salad and it’s a meal!
Making the Mushroom Pasta
Heat the olive oil in a heavy skillet and add the mushrooms and rosemary. I like to use a crimini mushroom.
Cook on medium-high heat until the mushrooms are browned. Remove from the pan and set aside. Discard the rosemary. (This is where I steal a mushroom taste!)
Cook the sausage in the same pan as the mushrooms until they are cooked through. Place in the oven on low to keep warm.
Pour the broth into the same pan to deglaze and bring to a simmer. Stir in half of the parmesan and garlic granules and continue to simmer until it is all blended together.
Add the paprika and lemon pepper to the cooked pasta and mix.
Stir the mushroom –
and pasta into the pan with the broth.
Mix well.
Mix in the remaining parmesan, the half and half and the sour cream. Gently simmer until the cheese is melted and everything is warmed through.
Serve with additional parmesan as a garnish
and the sausage on the side.
© Copyright 2023 The Lazy Gastronome
A simple meal that blends all the flavors of Italian sausage and mushrooms in a rich gravy.
- 2 cups sliced mushrooms (I used crimini)
- 1 Tablespoon olive oil
- 3 sprigs fresh rosemary
- 6 to 8 whole Italian Sausage links (sweet or spicy - your preference)
- 1/2 cup beef broth
- 1/4 cup fresh grated parmesan cheese (plus more for garnish)
- 1 teaspoon garlic granules
- 3 cups cooked fettuccini noodles
- 2 teaspoons smoked paprika
- 2 teaspoons lemon pepper
- 1/4 cup half and half
- 1/8 cup sour cream
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Heat the olive oil in a heavy skillet and add the mushrooms and rosemary. Cook on medium-high heat until the mushrooms are browned. Remove from the pan and set aside. Discard the rosemary.
-
Cook the sausage in the same pan as the mushrooms until they are cooked through. Place in the oven on low to keep warm.
-
Pour the broth into the same pan to deglaze and bring to a simmer. Stir in half of the parmesan and garlic granules and continue to simmer until it is all blended together
-
Add the paprika and lemon pepper to the cooked pasta and mix.
-
Stir the pasta and mushrooms into the pan with the broth. Mix well.
-
Mix in the remaining parmesan, the half and half and the sour cream. Gently simmer until the cheese is melted and everything is warmed through.
-
Serve with additional parmesan as a garnish and the sausage on the side.
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© Copyright 2023 The Lazy Gastronome
Of course, I have to put my spin on it because hubby and I are not fond of fennel and it is always in Italian seasoning. So I used Andouille sausage instead and it was fabulous.
That’s the fun of cooking – use a recipe as a spring board and make it your family favorite. I love the idea of Andouille!
This pasta was so flavorful and delicious! The addition of sausage and mushrooms made for a fabulous meal!!!
This is such a delicious recipe. Love Italian sausage in pasta.
Oh my, this dish looks so delicious! Sausage and pasta are such a great combination! Plus we can never go wrong with pasta! Loved it!
Looks great
I love adding sausage to pasta recipes! It’s one of my favorite meat options!
Italian sausage and mushroom pasta looks delicious perfect meal.
That looks unreal!
I love the addition of mushrooms.
We love mushrooms