Italian Sausage and Mushroom Pasta

This delicious meal is very similar to alfredo, but the sauce is more like a gravy. 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!

Here’s how you do it:

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 mushrooms

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

5 from 1 vote

Print

Italian Sausage and Mushroom Fettuccini

A simple meal that blends all the flavors of Italian sausage and mushrooms in a rich gravy.

Course: Main Course, main dish

Cuisine: American, Italian, pasta

Keyword: cream, fettuccini, italian sausage, mushrooms, pasta, rosemary, sausage

Servings: 4 servings

Author: HelenFern

Ingredients

• 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

Instructions

1. 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.

2. Cook the sausage in the same pan as the mushrooms until they are cooked through. Place in the oven on low to keep warm.

3. 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

4. Add the paprika and lemon pepper to the cooked pasta and mix.

5. Stir the pasta and mushrooms into the pan with the broth. Mix well.

6. 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.

7. Serve with additional parmesan as a garnish and the sausage on the side.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!