Pasta With Sausage, Tomatoes, And Mushrooms
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
37
Spice
43
Sweetness
56
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil3 cups
Onion (chopped)1.5 cups
Basil (chopped fresh)1 cup
Oregano (chopped fresh)6 large
Garlic Cloves (chopped)1 cup
White Wine (dry)5 cups
Crushed Tomatoes (canned)2 tbsps
Butter (1/4 stick)Directions:
1
Transfer pasta to serving dish
2
Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes
3
Using slotted spoon, transfer sausage to large bowl
4
Add oil to drippings in pot
5
Add mushrooms and onions; sauté until tender and brown, about 15 minutes
6
Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute
7
Add wine; cook until almost absorbed, about 4 minutes
8
Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes
9
Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes
10
Season with salt and pepper
11
(Can be made 1 day ahead
12
Cool slightly
13
Chill uncovered until cold, then cover and refrigerate
14
Bring to simmer before continuing
15
) Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
16
Drain well; return to pot
17
Pour sauce over pasta; toss to coat
18
Add 1/2 cup cheese and 1/2 cup basil; toss to combine
19
Season with salt and pepper
20
Transfer pasta to serving dish
21
Serve, passing remaining cheese separately
22
Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes
23
Using slotted spoon, transfer sausage to large bowl
24
Add oil to drippings in pot
25
Add mushrooms and onions; sauté until tender and brown, about 15 minutes
26
Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute
27
Add wine; cook until almost absorbed, about 4 minutes
28
Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes
29
Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes
30
Season with salt and pepper
31
(Can be made 1 day ahead
32
Cool slightly
33
Chill uncovered until cold, then cover and refrigerate
34
Bring to simmer before continuing
35
) Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
36
Drain well; return to pot
37
Pour sauce over pasta; toss to coat
38
Add 1/2 cup cheese and 1/2 cup basil; toss to combine
39
Season with salt and pepper
40
Serve, passing remaining cheese separately