Mushroom Fettuccine with Italian Sausage
Elevate your dinner routine with this creamy, indulgent Mushroom Fettuccine with Italian Sausage—a hearty dish that perfectly balances rich flavors and comforting textures. Featuring tender fettuccine pasta coated in a luscious Parmesan cream sauce, this recipe is packed with savory Italian sausage, earthy cremini mushrooms, and fragrant garlic for layers of irresistible taste. The red pepper flakes add a subtle kick, while fresh parsley delivers a pop of freshness, making it equally ideal for weeknight meals or special occasions. Ready in just 35 minutes, this quick and satisfying pasta masterpiece pairs beautifully with a crisp green salad or warm garlic bread for a complete Italian-inspired experience. Whether you prefer mild or spicy sausage, this crowd-pleasing dish will easily become a family favorite!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 12 oz Italian sausage (mild or spicy, casings removed)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves (minced)
- 8 oz Cremini mushrooms (sliced)
- 1.5 cups Heavy cream
- 1.25 cups Grated Parmesan cheese
- 2 tbsp Fresh parsley (chopped, plus more for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
- 1 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set it aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the minced garlic and cook for 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and release their juices.
Reduce the heat to low and pour in the heavy cream. Stir well to combine, then let it simmer gently for 2-3 minutes.
Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
Add the cooked sausage back to the skillet. Season the sauce with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, gradually add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Sprinkle in the chopped parsley and toss once more to evenly distribute.
Serve the Mushroom Fettuccine with Italian Sausage hot, garnished with additional chopped parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
4352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7015 mg | 305% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1237 mg | 95% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
