Creamy Sausage Mushroom Pasta Recipe

Creamy Sausage and Mushroom CarbaNada Pasta

WEBApr 27, 2023 · Cook until the sausages have browned on both sides, about 6-7 minutes, stirring occasionally. Transfer the sausages and …

1. Add the sausages and mushrooms to a large skillet over medium heat. Cook until the sausages have browned on both sides, about 6-7 minutes, stirring occasionally. Transfer the sausages and mushrooms to a plate and set aside.
2. In the same skillet, heat the olive oil before adding the shallots. Cook until soft, about 5- 6 minutes, before adding the garlic. Cook for 30-60 seconds longer until fragrant. Gently season with salt and pepper.
3. Add the dry pasta to the skillet, followed by the water. Cook until nearly all the water has evaporated and the pasta is tender, about 5 minutes.
4. Reduce to a low heat and add the alfredo sauce, cooked sausages and mushrooms, and a pinch of parsley and parmesan. Salt and pepper to taste.

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Creamy Sausage Mushroom Pasta Savory Simple

WEBMay 16, 2018 · Add the pasta and cook until al dente, approximately 10 minutes. Drain, rinse briefly and transfer to a large bowl. While the the …

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, approximately 10 minutes. Drain, rinse briefly and transfer to a large bowl.
2. While the the pasta is cooking, heat the olive oil over medium heat in a large Dutch oven or heavy bottom saucepan. Brown the sausage on both sides, in batches if necessary to avoid overcrowding the pan. Remove the sausage from the pan and set aside.
3. Turn the heat down to medium-low. If the bottom of the pan seems dry, add an additional 1/2 - 1 tablespoon of olive oil. Add the onions along with a pinch of salt and cook for several minutes until they are soft, stirring periodically, then add the garlic and cook for an additional 1-2 minutes. If at any point the bottom of the pans begins looking like it’s going to burn, add 1-2 tablespoons of water and scrape the brown bits back into the onions and garlic. (note: brown bits are good; black bits are bad.) After the garlic has cooked, add the mushrooms and cook until they're caramelized and have slightly reduced down in size, 3-5 minutes.
4. Add the white wine to the pot and use a spatula to scrape up any brown bits and incorporate them back into the vegetables. Once the liquid from the wine has reduced almost completely, add the chicken stock. Turn the heat up to medium, and allow the liquid to reduce down by about half.

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