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Fettuccine with mushrooms and sausage are a fall dish, rich in taste and aroma. Let's see how to do it. Smoked sausage gives this dish a rich, smoky flavor while fresh parsley and grated Parmesan add the perfect finishing touch.

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Ingredients - Fettuccine with Sausage and Mushrooms:

1. Require 2 tbsp for olive oil, extra virgin
2. Get 1 1/4 lb for ground sweet Italian sausage
3. Get 1/2 lb for mixed sliced mushrooms
4. Prepare 4 medium scallions (white and green parts), sliced thinly
5. Give 2 tsp of fresh rosemary, chopped
6. You need 3/4 tsp Kosher salt
7. Prepare 1/2 tsp - freshly ground black pepper
8. Prepare 1 cup - canned fire roasted tomatoes, drained
9. Take 1 cup for chicken broth
10. You need 12 oz for fettuccine
11. You need 1 cup parmigiano-reggiano, shredded

Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the saute pan and heat it over medium heat until it simmers. DIRECTIONS Stir in the mushrooms, and cook them until softened. Stir the cooked fettucine into the skillet with the sausage mixture.

Fettuccine with Sausage and Mushrooms making process:

1. Bring a pot of salted water to a boil.
2. Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
3. Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
4. Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes).
5. Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer.
6. Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
7. Meanwhile, cook the fettuccine until al dente.
8. Drain well and add to the sauce along with the parmigiano-reggiano.
9. Cook over medium heat, tossing for 1 minute.
10. Serve sprinkled with some more cheese and some black pepper, if desired.

Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. The version I'm sharing today is jazzed up with loads of fresh mushrooms. I like to use a mix of baby cremini and shiitake mushrooms, but you can really use any mushroom for this sauce. Jump to the Sausage and Spinach Fettuccine Alfredo Pasta Recipe or read on to see our tips for Serve fettuccine with a few grinds of pepper and a sprinkle of extra parmesan cheese on top. Adding mushrooms when frying the sausages is recommendable too 😉.

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