Easiest Way to Make Appetizing Fettuccine with Sausage and Mushrooms

Fettuccine with Sausage and Mushrooms. Fettuccine with mushrooms and sausage are a fall dish, rich in taste and aroma. Let's see how to do it. Smoked sausage gives this dish a rich, smoky flavor while fresh parsley and grated Parmesan add the perfect finishing touch.

Pour mushroom mixture over fettuccine and toss to coat. Learn how to prepare this Fettuccine with Sausage, Mushroom and Olives recipe like a pro. Jump to the Sausage and Spinach Fettuccine Alfredo Pasta Recipe or read on to see our tips for Serve fettuccine with a few grinds of pepper and a sprinkle of extra parmesan cheese on top. You can cook Fettuccine with Sausage and Mushrooms using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Fettuccine with Sausage and Mushrooms

1. You need 2 tbsp of olive oil, extra virgin.
2. You need 1 1/4 lb of ground sweet Italian sausage.
3. You need 1/2 lb of mixed sliced mushrooms.
4. Prepare 4 of medium scallions (white and green parts), sliced thinly.
5. You need 2 tsp of fresh rosemary, chopped.
6. You need 3/4 tsp of Kosher salt.
7. It's 1/2 tsp of freshly ground black pepper.
8. It's 1 cup of canned fire roasted tomatoes, drained.
9. You need 1 cup of chicken broth.
10. You need 12 oz of fettuccine.
11. It's 1 cup of parmigiano-reggiano, shredded.

Adding mushrooms when frying the sausages is recommendable too 😉. DIRECTIONS Stir in the mushrooms, and cook them until softened. Stir the cooked fettucine into the skillet with the sausage mixture. Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together.

Fettuccine with Sausage and Mushrooms step by step

1. Bring a pot of salted water to a boil..
2. Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot..
3. Add the sausage and cook, stirring occasionally, until browned (about 3 minutes)..
4. Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes)..
5. Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer..
6. Cook until the sausage is heated through and the flavors are melded (about 5 minutes)..
7. Meanwhile, cook the fettuccine until al dente..
8. Drain well and add to the sauce along with the parmigiano-reggiano..
9. Cook over medium heat, tossing for 1 minute..
10. Serve sprinkled with some more cheese and some black pepper, if desired..

The version I'm sharing today is jazzed up with loads of fresh mushrooms. I like to use a mix of baby cremini and shiitake mushrooms, but you can really use any mushroom for this sauce. Drain fettuccine and return to saucepot. Recipe: Mushroom, Walnut and Parmesan Fettuccine. Date Night Mushroom Fettuccine - elegant and luscious and FIVE INGREDIENT EASY.