Easy Sausage & Mushroom Pasta
Directions
- 1Add olive oil to a large pot over medium-high heat. Once hot, add the mushrooms and fry until they build up a golden crust. Season with salt & pepper and remove.
- 2Add sausages, break them up with a wooden spoon & fry until golden. Add garlic and fry for 30 seconds. Pour in wine and simmer until it evaporates, deglazing the pan.
- 3Pour in stock, stir in cream, pasta & mushrooms. Bring to a simmer, reduce heat and cook until the sauce thickens and pasta is al dente. Add hot water or stock if needed.
- 4Turn off heat, stir in parmesan & parsley, then spinach until wilted. Season with salt and pepper. Serve with more parmesan & parsley.
Ingredients
- 250 g sliced Mushrooms
- 400 g Pork Sausages, casings removed
- 4 large cloves Garlic
- 60 ml Dry White Wine
- 800 ml Chicken Stock
- 240 ml Double/Heavy Cream, at room temp
- 350 g uncooked Penne, or other short-cut pasta
- 50 g freshly grated Parmesan
- 2 heaped tbsp finely diced Fresh Parsley
- 100 g Baby Spinach Leaves
- 1.5 tbsp olive oil
Equipment
large potwooden spoon
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