This mushroom and sausage pasta recipe is an easy weeknight dinner, but it tastes like you slaved over the recipe. It's creamy, rich, and pure comfort food.
13ouncesground mild Italian sausageabout 4 links removed from casings
2tablespoonsolive oil
3cupssliced crimini mushrooms
1/4cupdiced shallots
2clovesgarlicminced
1/4cupwhite wine
1cupmushroom broth
1/2cuphalf and half
1/4cuplight sour cream
2ouncescream cheese softened
1/4cupfresh chopped parsley
salt and pepper
Instructions
Cook pasta according to package directions.
Meanwhile while pasta is cooking, brown Italian sausage in a pan over medium heat. Once browned transfer to a plate.
In the same pan that you cooked the sausage in add two tablespoons of olive oil and heat over medium heat. Stir in mushrooms, shallots and garlic. Cook 5 minutes or until mushrooms are softened and brown.
Pour in wine and mushroom broth allow to cook for 5 minutes. Scrape any brown bits that have stuck to the bottom of the pan. Return sausage to the pan.
Stir one tablespoon of the hot broth into the half and half to temper it.
Stir tempered half and half, sour cream and cream cheese into broth. Continue cooking until the cream cheese has melted and the sauce has thickened slightly, 5 -7 minutes.
Add the cooked pasta to the sauce. Stir to coat. Remove from heat and let stand 5 minutes. Stir once more and add chopped parsley. Season to taste with salt and pepper. Serve.
Notes
Tempering the half and half will help prevent it from curdling when you add it to the hot broth. If you don't have rotini, you can use any short pasta. Elbow macaroni, penne or ziti would work well. Nutrition information for estimation purposes only.