Creamy Mushroom & Sausage Pasta
- 1 oz dried porcini mushrooms
- 1 cup hot water
- 1 TBS EVOO
- 1 large onion, chopped
- 1 red bell pepper, chopped
- ½ lb button mushrooms, sliced
- 1¼ lbs hot or mild Italian sausage links cut into bite size pieces
- 2-3 TBS s.a.l.t. sisters Mama Mia's Herb Blend
- ½ cup dry white wine
- Reserved soaking liquid from porcini mushrooms
- 1 cup beef broth, low sodium
- 1 cup heavy whipping cream
- ½ lb rigatoni pasta
- 1 cup Parmean cheese, finely grated
Rinse porcini mushrooms and place in a medium bowl. Add 1 cup hot water, cover and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
Heat EVOO in a large saute pan over medium high heat. Add onions and bell peppers, saute until tender about 5 minutes. Add sausage to pan, increase heat to high and cook until no longer pink about 10 minutes. Remove cooked sausage, onion, and peppers, set aside. Add button mushrooms to the pan, cook and stir until mushrooms begin to soften, about 8 minutes. Add porcini mushrooms, wine and Mama Mia's Herb Blend, simmer until almost all of the liquid is absorbed, stirring frequently about 6 minutes. Add reserved porcini soaking liquid to pan, leaving sediment behind. Pour in beef broth and bring to a boil, reduce heat and simmer until sauce is syrupy, stirring constantly, about 10 minutes. Add heavy cream and simmer until slightly thickened. Taste and add more Mam Mia's Herb Blend if needed. Add sausage and onions back in and warm through. Cook pasta in a large pot of boiling, salted water until just tender but still firm to bite, stirring occasionly. Drain and add pasta to the pan with the sauce, then mix in the Parmesan cheese. Serve immediately.
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