{"id":934,"date":"2024-05-22T17:22:38","date_gmt":"2024-05-22T17:22:38","guid":{"rendered":"http:\/\/dumpshop.me\/?p=934"},"modified":"2024-05-27T09:46:42","modified_gmt":"2024-05-27T09:46:42","slug":"easy-sausage-and-mushroom-pasta-2","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/22\/easy-sausage-and-mushroom-pasta-2\/","title":{"rendered":"Easy Sausage and Mushroom Pasta"},"content":{"rendered":"
This creamy sausage and mushroom pasta is so delicious and truly couldn’t be easier to make!<\/span><\/strong><\/span><\/p>\n You really can’t beat a one pot pasta, especially for a quick weeknight dinner. This one comes together with such ease and tastes absolutely delicious! Follow me…<\/p>\n <\/p>\n I feel like sausage and mushroom is a combination that often goes under the radar. Which is a shame, because it really is a match made in heaven.<\/p>\n We’ll start by frying the mushrooms then removing them from the pan, in order to make room for the sausage. When frying the mushrooms, it’s important to spread them out and give them as much room as you can<\/strong>. We want them to get as much contact with the pan as possible, in order the prevent them from steaming<\/strong>. We want to caramelise them so they turn nice and golden, which in turn develops more flavour<\/strong> than if they were to stew.<\/p>\n I just use a bag of pre-sliced mushrooms to save time, but you can really use any mushroom you fancy (button, chestnut and baby portobello and my faves).<\/p>\n Just like the mushrooms, we want to develop as much flavour as possible. As such, you’ll want to get a nice crust on the sausage (admittedly I could have gone a bit further in the photos). This will not only caramelise the meat, but it’ll create ‘fond’ in the pan, which is essentially just bonus flavour! I typically break the sausage up into chunks, but you could crumble it if you prefer.<\/p>\n I love using Caramelised Red Onion Sausages<\/strong> for this recipe (you’ll find them in most supermarkets). They add loads of flavour to the dish. You can use other flavours though if you’d wish – something herby\/Italian would work great. In all cases you’ll want to squeeze the meat out of the skins<\/strong>.<\/p>\n Process shots: add mushrooms to pan (photo 1), fry then remove (photo 2), add sausages (photo 3), fry (photo 4).<\/em><\/span><\/p>\n <\/p>\n Once you’ve fried the sausages, as I mentioned there will likely be ‘fond’ in the pan (little crusty brown bits stuck to the pan). As such, I love adding in a splash of white wine to deglaze the pan and collect all that bonus flavour.<\/p>\n It does also cut through the richness of the sauce and the alcohol will burn off, but if you can’t use it then just leave it out. You can use the stock to deglaze the pan instead!<\/p>\n If you’ve been around here for a while you’ll know I am unashamedly team one pot. The uncooked pasta will soak in all that gorgeous flavour<\/strong> and the starch will help thicken the liquid into a nice glossy sauce<\/strong>. Plus less washing up<\/strong>!<\/p>\n I use Penne here, but realistically any short-cut pasta will do the job. Just make sure it’s uncooked (and also not fresh pasta).<\/p>\n Process shots: fry garlic (photo 1), simmer wine (photo 2), add stock, cream, pasta and mushrooms (photo 3), simmer (photo 4), stir in parmesan and parsley (photo 5), stir in spinach (photo 6).<\/em><\/span><\/p>\n <\/p>\n The end result should be al dente pasta in a creamy, glossy sauce. As it all cooks the flavours from the sausage seep into the sauce and it turns out so delightfully delicious! Don’t forget to season well to bring out the flavours in the sauce.<\/p>\n I love serving with an extra helping of parmesan and parsley<\/strong>, but that’s completely optional.<\/p>\n Alrighty, let’s tuck into the full recipe for this sausage and mushroom pasta shall we?!<\/strong><\/p>\n <\/p>\nSausage and Mushroom Pasta<\/strong><\/span><\/h2>\n
Frying the mushrooms<\/h3>\n
What kind of mushrooms should I use?<\/em><\/h3>\n
Frying the sausage<\/h3>\n
What kind of sausage should I use?<\/em><\/h3>\n
One Pot Sausage and Mushroom Pasta<\/strong><\/span><\/h2>\n
Do I have to add the wine?<\/em><\/h3>\n
One pot pasta<\/h3>\n
What kind of pasta should I use?<\/em><\/h3>\n
Serving Sausage and Mushroom Pasta<\/strong><\/span><\/h2>\n
How to make Sausage and Mushroom Pasta<\/span>\u00a0<\/strong>(Full Recipe & Video)<\/h2>\n