Sausage & Mushroom Pasta
Dinner time is very precious and important to me. It's a time to connect without distractions, no tv, no phones, no technology. Just family. Well, after my picture shots that is. A time where we catch up as a family. It starts with the usual, "How was your day?", "Did anything interesting happen today?", "Tell us
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g spaghetti
- 300 g fresh sausage of choice (casing removed)
- 300 g brown Swiss mushrooms (sliced)
- 100 g Shimeji mushrooms (separated)
- 4 cloves garlic
- 2 tbsp flour
- 1-3/4 cup fresh milk (I used low-fat)
- 1/4 cup italian parsley (chopped)
- Salt and black pepper to taste
Instructions
- 1
Cook pasta in a pot of salted water until just shy of al-dente.
- 2
Drain, and set aside.
- 3
In a pan, cook sausage until brown over medium heat breaking it up into small pieces with your spatula.
- 4
Remove sausage on a plate, and drain fat, leaving 2 tbsp in the pan. Set aside the fat for later.
- 5
In the same pan, over medium high heat, cook garlic for 30 seconds.
- 6
Then add mushrooms, season with salt and pepper, and saute until brown.
- 7
Pour mushrooms onto the same plate where you have your cooked sausage.
- 8
Add 2 tbsp of reserved fat into the same pan, and stir in flour.
- 9
Cook over medium high heat for a minute.
- 10
Then slowly drizzle in milk while stirring consistently with a whisk or wooden spoon until combined, and sauce thickens.
- 11
Add in cooked pasta, sausage, and mushrooms.
- 12
Toss to combine, and season with salt and black pepper to taste.
- 13
Remove from heat.
- 14
Toss in chopped parsley before serving.