Pasta with Tomato Sauce, Sausage, and Mushrooms recipe

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Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 pounds sweet Italian pork sausage, cut into 3/4-inch pieces
5 cups sliced fresh mushrooms
⅓ cup dry white wine
2 ½ cups passata (crushed tomatoes)
salt
1 pinch red pepper flakes
1 (16 ounce) package penne pasta

Nutrition Info

1103.9 calories
carbohydrate: 101.4 g
cholesterol: 129.9 mg
fat: 54.6 g
fiber: 8.4 g
protein: 52.2 g
saturatedFat: 17.9 g
servingSize: -
sodium: 2279.2 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in passata and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.

Recipe Yield

4 servings

Recipe Note

You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or fewer red pepper flakes. In Italy luganega, a coiled pork sausage, is used, but you can use any type of Italian pork sausage.

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