Is there anything better than a big bowl of pasta on a cool autumn day? It can be challenging, especially when you're trying to reduce calories, to indulge in a carb-filled meal with cheese. However, we have found a way to enjoy your favorite dishes while dieting, like this easy Fettuccine with sausage and mushrooms recipe.
Pasta!
The secret is to measure and be accountable! When it comes to pasta and cheese, it can be difficult to control the portions. We love them both very much, so we make sure to weigh the pasta before cooking it. This way, we know exactly how much to use. It's important not to eyeball a serving, as it might not be an accurate measurement, and you might end up with two or three extra servings in the pot or with not enough pasta!!! Additionally, for this easy fettuccine recipe, which is a little bit of a cheat recipe, we used very little oil when making the sauce (the mushrooms are sautéed in about a tablespoon of olive oil). We also add the pasta water, which is often a forgotten ingredient, but it can take your pasta dish to the next level.
Easy Fettuccine with Sausage and Mushrooms
As I mentioned earlier, this recipe is not exactly low-fat, but it's definitely lower in fat than many other recipes. Personally, I prefer to cut back on a few calories here and there rather than run an extra mile or skip a meal altogether. Luckily, neither of those things are necessary in our household. This recipe serves as the perfect "cheat meal" option that isn't too bad for your health. Additionally, it's incredibly easy to make and absolutely delicious. It's a fettuccine dish with sausage and mushrooms that you won't want to miss!
All You Have To Do for this easy fettuccine with sausage and mushrooms:
First, start by preparing the water for boiling. Make sure to add salt to the pasta water since we'll be using the water later and you want to ensure your pasta is flavorful. Next, brown the Italian sausage in a frying pan, ensuring it's thoroughly cooked. Once done, set it aside and let it drain on a paper towel to remove excess oil.
When the water starts boiling, add the dry fettuccine, and don't forget to add salt to the water. This is crucial to ensure the pasta is well-seasoned.
Next, sauté garlic, onions (if using), and mushrooms in a large pan, until they become soft. Once soft, add the tomatoes and oregano. Let the tomatoes cook over medium heat for about 5 minutes, until they blister. That's it - you're done with the hard part!
After boiling the Fettuccine, make sure to cook it for 2 minutes less than the package time since it will continue to cook in the sauce. Once done, add it to the mushrooms and tomatoes along with ½ cup of the pasta water. Stir everything together and then add in the cooked Italian sausage. Toss everything together one more time, so that everyone gets a share of this delicious dish. If you like, you can top it off with some Parmesan cheese.
Aaannnndddddd, it's that easy!! Can you believe how easy this Fettuccine with Sausage and Mushrooms is to make!!!
TIPS:
- It is important to measure the pasta according to the serving size when it is dry.
- Before adding the pasta, make sure to salt the water after it has started to boil. Don't make the mistake of adding salt multiple times like we did a few times, perhaps due to opening the wine a little too early!
- Additionally, it is best to use less oil for a healthier meal.
- After cooking the sausage, make sure to drain it on a paper towel and use olive oil instead of the oil from the sausage.
Other fun recipes you might like: Sausage sandwich with peppers and onions, Sausage gravy, Pasta in garlic lemon sauce, Lemon ricotta pasta with shrimp and spinach, Lemon chicken, Lemon ricotta sauce with shrimp, Creamy Lemon pasta with shrimp, Pesto pasta with garlic and lemon, herb-crusted lamb, Fresh Tomato Pasta, Seared Scallop with Pasta, Sausage and cheese stuffed bread, and of course, a dessert Blueberry lemon cheesecake.
Easy Fettuccine with Sausage and Mushrooms
A Few Things We Use
Ingredients
- 8 Ounces Fettuccine
- 1 Pound Italian Sausage
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic
- 8 Ounces Shiitake Mushrooms Can substitute button or portobello mushrooms
- ½ White Onion
- 2 Tablespoons Fresh Oregano or 2 teaspoons of dry oregano
- 4 Cups Tomatoes We use cherry tomatoes
- 1 teaspoon Salt
Instructions
- Cook pasta for 2 minutes less than the package directions.
- Cook the sausage. It should be crumbled and completely cooked through. Set aside on a plate lined with a paper towel to drain.
- Slice garlic and mushrooms
- Chop the onion
- In a large saute pan heat the olive oil
- Add garlic and mushrooms to the olive oil and saute for 3 to 4 minutes until mushrooms are the texture you like.
- Once the mushrooms are soft, add the tomatoes to the mushroom/garlic mixture
- Toss in 1 Teaspoon of salt
- Saute until the tomatoes begin to burst open (if using Cherry Tomatoes)
- Add the cooked pasta to the mushrooms and tomatoes along with ½ cup of the pasta water
- Toss pasta with the mushrooms and tomatoes cooking for 2 more minutes or until the water has cooked down and thickened
- Add the cooked sausage to the pasta, mushrooms, and tomatoes. and continue to toss and cook for 2 more minutes or until the water has cooked down and thickened
- Top with Parmesan Cheese . Serve and ENJOY!!!!
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