Sausage and Mushroom Sauce for Fettuccine
Transform your pasta night with this luxurious Sausage and Mushroom Sauce for Fettuccine—a dish bursting with rich, comforting flavors. This easy-to-follow recipe pairs al dente fettuccine with a creamy sauce made from savory Italian sausage, earthy button mushrooms, and aromatic garlic and onions. Enhanced by a splash of dry white wine and finished with velvety heavy cream and melted Parmesan cheese, this dish strikes the perfect balance of hearty and indulgent. Ready in just 40 minutes, it’s a decadent yet approachable choice for weeknight dinners or special occasions. Garnish with fresh parsley for a bright pop of color, and pair with a crisp side salad or garlic bread for a complete meal that’s sure to impress. Keywords: sausage and mushroom pasta, creamy fettuccine recipe, Italian pasta dish, easy pasta dinner, rich pasta sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 12 oz Italian sausage, casings removed
- 8 oz button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the fettuccine aside.
In a large skillet, heat the olive oil over medium heat.
Add the Italian sausage, breaking it up into small pieces with a spatula. Cook until browned and fully cooked, about 5-6 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, add the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened and browned.
Add the chopped onion and cook for an additional 3 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, until the wine has reduced by half.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes, stirring occasionally.
Add the cooked sausage back to the skillet and stir to combine.
Stir in the grated Parmesan cheese until it melts into the sauce. Adjust the seasoning with salt and black pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.
Serve the fettuccine immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.7 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 999 mg | 77% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1854 mg | 39% | |
*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.
