Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with Anita that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and MushroomsI opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

Also try my penne pasta with grilled smoked sausage and my delicious pasta with sausage, sage and cream.

Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 523kcal

Ingredients

  • 3/4 pound chicken sausage
  • Kosher salt
  • 2 extra-virgin olive oil
  • 1/2 pound mushrooms oyster, shiitake, and cremini, sliced
  • 4 green onions sliced
  • 2 teaspoon rosemary fresh, chopped (or 1/2 teaspoon dried, crushed)
  • 1/8 teaspoon red pepper flakes or more
  • freshly ground black pepper
  • 1 cup diced tomatoes canned, drained
  • 1 cup chicken broth
  • 12 ounces fresh pasta linguine or fettuccine
  • 3/4 cup Parmigiano-Reggiano cheese freshly grated, divided

Instructions

  • Grill the sausage until just done. Do not over-cook. Remove from heat and slice.
  • Bring a large pot of salted water to a boil.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage. Bring to a boil, then reduce to a simmer. Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese. Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1419mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 5mg

Nutritional values are approximate.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.