Fettuccine with Sausage and Mushrooms

Name: Fettuccine with Sausage and Mushrooms
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, extra virgin; 1 1/4 lb ground sweet Italian sausage; 1/2 lb mixed sliced mushrooms; 4 medium scallions (white and green parts), sliced thinly; 2 tsp fresh rosemary, chopped; 3/4 tsp Kosher salt; 1/2 tsp freshly ground black pepper; 1 cup canned fire roasted tomatoes, drained; 1 cup chicken broth; 12 oz fettuccine; 1 cup parmigiano-reggiano, shredded

HardDog1110 @cook_2825785

San Antonio, TX

My my kids absolutely tore this dish up! I happen to love it myself and highly recommend it.

HardDog1110 @cook_2825785

San Antonio, TX

My my kids absolutely tore this dish up! I happen to love it myself and highly recommend it.

Saved

Ingredients

40 mins

6 servings

2 tbspolive oil, extra virgin
1 1/4 lbground sweet Italian sausage
1/2 lbmixed sliced mushrooms
4medium scallions (white and green parts), sliced thinly
2 tspfresh rosemary, chopped
3/4 tspKosher salt
1/2 tspfreshly ground black pepper
1 cupcanned fire roasted tomatoes, drained
1 cupchicken broth
12 ozfettuccine
1 cupparmigiano-reggiano, shredded

Saved

Steps

40 mins

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.