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.
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Cook the sausage in the same pan as the mushrooms until they are cooked through. Place in the oven on low to keep warm.
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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
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Add the paprika and lemon pepper to the cooked pasta and mix.
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Stir the pasta and mushrooms into the pan with the broth. Mix well.
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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.
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Serve with additional parmesan as a garnish and the sausage on the side.
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