Pasta with Sausage Tomatoes and Mushrooms
Indulge in the comforting flavors of this Pasta with Sausage, Tomatoes, and Mushrooms, a hearty dish perfect for weeknight dinners or casual gatherings. Featuring tender pasta (penne or spaghetti) tossed in a rich, savory sauce made with Italian sausage, sautéed garlic, earthy mushrooms, and juicy cherry tomatoes, this recipe strikes the perfect balance of bold and fresh. Enhanced with a touch of tomato paste, chicken broth, and a sprinkle of fresh basil, the sauce clings to every bite of pasta for a burst of flavor. Topped with grated Parmesan cheese and optional red pepper flakes for a hint of spice, this one-pan meal comes together in just 45 minutes, making it both convenient and satisfying. Perfectly suited for a quick family dinner or a cozy night in, this dish will delight pasta lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or spaghetti)
- 2 tbsp Olive oil
- 12 oz Italian sausage (mild or spicy)
- 3 cloves Garlic cloves, minced
- 8 oz Button mushrooms, sliced
- 2 cups Cherry tomatoes, halved
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked through, about 7-8 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, add a bit more olive oil if needed, and sauté the minced garlic for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the halved cherry tomatoes and cook for another 3-4 minutes until they soften and start to release their juices.
Stir in the tomato paste and mix it well with the vegetables. Cook for 1 minute.
Pour in the chicken broth and stir, scraping the bottom of the skillet to deglaze any browned bits. Let the mixture simmer for 3-4 minutes to thicken slightly.
Return the cooked sausage to the skillet, and season the sauce with salt, black pepper, and red pepper flakes if using. Stir to combine.
Add the drained pasta to the skillet, tossing everything together to coat the pasta with the sauce. If the sauce seems too thick, add a little reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Remove the skillet from heat, and stir in the chopped fresh basil.
Serve the pasta warm, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 933 mg | 20% | |
*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.
