Pasta with Red Sauce, Mushrooms and Sausage

By Bailey1_

Ingredients

• 1 pound pasta (fresh or dried) such as fettuccine or tube-shaped pasta
• 12 ounces bulk Italian sausage (sweet or hot)
• 8 ounces shiitake mushrooms, sliced
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried basil
• 1/4 teaspoon pepper flakes (optional)
• 3 ounces prosciutto, chopped
• 1 cup chicken broth or dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar (optional)
• 1 tablespoon butter
• 1/3 cup Parmesan cheese, grated

Details

Servings 6
Cooking time 60mins
Adapted from americanprofile.com

Preparation

Step 1

Instructions

Cook pasta according to package directions until al dente. Reserve a 1/4 cup of cooking liquid, then drain pasta and set aside in a serving bowl until sauce is cooked.

Crumble Italian sausage into a large saucepan and cook over medium heat until no longer pink. Remove sausage from pan and set aside in a bowl. Add sliced mushrooms to pan and saute in drippings until they release their moisture, approximately 2 minutes. Remove mushrooms from pan and add to sausage. In the same saucepan, add olive oil, garlic, basil, and red pepper flakes (if using), and saute briefly until garlic is fragrant. Add chopped prosciutto and saute 1 minute. Add chicken broth or wine, bring to a simmer, reduce heat, and cook until wine is reduced a bit, 8 to 10 minutes. Add crushed tomatoes and reserved sausage and mushroom mixture and stir until combined. Cover pan, leaving lid slightly ajar to release steam, and simmer sauce about 20 minutes. Stir in sugar if using, and cook 1 minute.

Add drained, cooked pasta, reserved pasta water and butter to the sauce. Heat and stir pasta mixture over low heat for several minutes until sauce has fully coated pasta. Place in a serving bowl and sprinkle with grated Parmesan cheese.