Linguine with sausage and mushrooms

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 619, total fat 25 G., saturated fats 12 G., proteins 24 G., carbohydrates 73 G., fiber 5 G., cholesterol 71 mg, sodium 365 mg, sugar 1 G.

To add a more complex and deep flavor to this pasta, use several types of mushrooms, such as button mushrooms, oyster mushrooms, or shiitake mushrooms. They perfectly complement the natural Italian sausage in a light creamy sauce with the addition of dry white wine. If you don't have wine on hand, use chicken broth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of linguine pasta
1 tbsp extra-virgin olive oil
220 g raw sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
200 g of thinly sliced different mushrooms
2 cloves garlic, chopped
4 plum tomatoes, chopped
0.5 cups dry white wine or lightly salted chicken broth
2/3 cup heavy cream
3 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: linguine pasta, minced sausage, white wine, cream, plum tomatoes, celery, mushrooms

Cooking the dish according to the recipe:

Bring salted water to a boil, add the pasta, and cook according to package directions. Pour 1 cup of water into a separate container, then discard the remaining water.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high, add the onion, celery, and mushrooms, and cook, stirring, until tender, 4 minutes.

Add the garlic and cook for 1 minute. Reduce the heat to medium; add the tomatoes and wine and cook, stirring occasionally, until the liquid has reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Add the parsley and reduce the heat to low.
Add the pasta to the pan and cook, stirring, until it has absorbed some of the sauce, 2-3 minutes. If necessary, add a little of the cooking water to thin the sauce. Season with salt and pepper to taste.

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