Sausage and Mushroom Pasta Sauce Recipe
This creamy sausage and mushroom sauce is a savory delight, perfect for tossing with your favourite pasta. Whether you choose the twisty turns of casarecce or the robust tubes of penne, this sauce will wrap each piece with a rich, flavourful coating.
- Cutting board
- Chef’s knife
- Paring knife
- Wooden spoon
- Large skillet
- 1 package Italian Sausage or 1 lb Italian Sausage Meat
- 2 tbsp olive oil
- 227 g cremini mushrooms (1 small package)
- 1 onion (diced)
- 2 cloves of garlic (thinly sliced or 1 tsp jarred chopped garlic)
- ½ cup white wine
- 1 L beef stock
- 2 to 3 sprigs of fresh rosemary
- 1 cup tightly packed baby spinach or two cubes of frozen chopped spinach (defrosted and drained)
- 250 ml whipping cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Remove sausage meat from casings, brown in a skillet with olive oil, breaking it up as it cooks.
- Add diced onions and mushrooms to the skillet and cook until soft.
- Add garlic (and fresh spinach if using) to the skillet and cook until the garlic is fragrant and the spinach has wilted.
- Deglaze the skillet with white wine and allow it to reduce almost completely.
- Add beef stock in portions, allowing it to reduce after each addition.
- Stir in rosemary, cream, and frozen spinach (if using), and simmer until the sauce thickens.
- Season with salt and pepper to taste.
- Toss the sauce with cooked casarecce or penne pasta, and mix in the Parmesan cheese until evenly coated.
- Serve hot, garnished with extra cheese or herbs if desired.