Sweet Italian Sausage And Mushroom Spaghetti Recipes

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EASY ITALIAN SAUSAGE SPAGHETTI



Easy Italian Sausage Spaghetti image

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Provided by jenmannaz

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds sweet Italian sausage
1 pound fresh mushrooms, sliced
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (28 ounce) cans tomato sauce
2 tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced black olives, drained
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste
salt to taste
1 (16 ounce) package spaghetti, or as needed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
  • Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY



Mushroom, Spinach & Sausage Spaghetti Recipe by Tasty image

Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 serving

Number Of Ingredients 13

2 strips bacon, chopped
1 lb Italian sausage, casing removed
1 ½ teaspoons red pepper flakes
1 medium yellow onion, minced
4 cloves garlic, minced
10 oz mushroom blend, sliced
½ cup dry white wine
1 teaspoon salt
1 teaspoon pepper
1 lb spaghetti, cooked
1 cup grated parmesan cheese
1 cup pasta cooking water, or chicken stock
5 oz fresh spinach

Steps:

  • Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
  • Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
  • In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
  • Add the garlic and sauté for 2 minutes, until fragrant.
  • Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
  • Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
  • Add the spaghetti and sausage mixture and toss to combine.
  • Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
  • Enjoy!

Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams

LINGUINE WITH SAUSAGE AND MUSHROOMS



Linguine With Sausage and Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces linguine
1 tablespoon extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
1/2 pound sliced mixed mushrooms
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2 cup dry white wine or low-sodium chicken broth
2/3 cup heavy cream
3 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 619, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 71 milligrams, Sodium 365 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 24 grams

CREAMY SAUSAGE-MUSHROOM RIGATONI



Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS



Penne with Sausage and Portobello Mushrooms image

This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.

Provided by Greg R,

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 13

4 mild Italian sausage links
1 (12 ounce) package penne pasta
4 tomatoes, diced
½ pound baby portobello (cremini) mushrooms, chopped
½ cup chopped red onion
3 cloves garlic, chopped
1 ½ cups red wine
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried oregano
1 tablespoon crushed dried thyme
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ cup shredded mozzarella cheese

Steps:

  • Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
  • Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS



Pasta With Sausage, Tomatoes, and Mushrooms image

From the Eccoqui Restaurant, Bernardsville, NJ, this is a great pasta dish. Young and old enjoy this one.

Provided by lazyme

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs sweet Italian sausage, casings removed, crumbled
3 tablespoons olive oil
1 1/2 lbs mushrooms, thickly sliced
3 cups onions, chopped
1 1/2 cups fresh basil, chopped
1/4 cup fresh oregano, chopped
6 large garlic cloves, chopped
1 cup dry white wine
5 cups crushed tomatoes in puree, canned
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons butter (1/4 stick)
1 1/4 lbs pappardelle pasta or 1 1/4 lbs mafaldine pasta
1 1/2 cups pecorino romano cheese, grated (about 4 1/2 ounces)

Steps:

  • Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add oil to drippings in pot.
  • Add mushrooms and onions; saute until tender and brown, about 15 minutes.
  • Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
  • Add wine; cook until almost absorbed, about 4 minutes.
  • Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
  • Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
  • Season with salt and pepper.
  • (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.).
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Drain well; return to pot.
  • Pour sauce over pasta; toss to coat.
  • Add 1/2 cup cheese and 1/2 cup basil; toss to combine.
  • Season with salt and pepper.
  • Transfer pasta to serving dish.
  • Serve, passing remaining cheese separately.

Nutrition Facts : Calories 628.1, Fat 21.5, SaturatedFat 7.4, Cholesterol 50.2, Sodium 849.7, Carbohydrate 68.5, Fiber 5.1, Sugar 7.7, Protein 36.4

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