Have you ever gone to the grocery store and come home and realize the bagger didn’t give you one of your bags? Yeah, that happened this week. I came home and realized I was missing two bars of cheese and a container of ricotta cheese. Of course, I had plans to use the items in recipes this week, but I was able to work past the inconvenience and create a new dish: Italian Sausage and Mushroom Pasta!
The pasta and Italian sausage get blanketed in a creamy mushroom and white wine sauce and a generous sprinkling of Parmesan cheese. This is a quick and easy weeknight meal that is simply delightful.
Ingredients:
5 Italian brat sausages, casings removed and discarded
10 oz can condensed cream of mushroom soup, reduced fat
4 cups uncooked pasta, cooked according to package instructions
1/3 cup grated parmesan cheese
¼ cup chopped onion
1 tbsp butter
1 tsp Italian seasoning
½ tsp garlic powder
¼ cup dry white wine, such as chardonnay
¼ cup milk
Fresh parsley, chopped for garnish (optional)
Extra Parmesan cheese for garnish (optional)
Cook the pasta according to package instructions. While the pasta is cooking, brown the brat sausage, breaking it into pieces, until it is cooked through. Remove from heat.
Melt the butter in a saucepan. Sauté the onion on medium heat until translucent, about 1-2 minutes.
Stir in the mushroom soup, wine, milk, Italian seasoning, garlic powder, and Parmesan cheese into the saucepan. Bring to a low simmer. Simmer for about 8-10 minutes.
Drain the pasta. Toss the sausage and pasta together. Pour the mushroom sauce of the sausage and pasta. Fold to combine all of the ingredients. Garnish the Sausage and Mushroom Pasta with fresh parsley and grated Parmesan cheese.
- 5 Italian brat sausages, casings removed and discarded
- 10 oz can condensed cream of mushroom soup, reduced fat
- 4 cups uncooked pasta, cooked according to package instructions
- ⅓ cup grated parmesan cheese
- ¼ cup chopped onion
- 1 tbsp butter
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ cup dry white wine, such as chardonnay
- ¼ cup milk
- Fresh parsley, chopped for garnish (optional)
- Extra parmesan cheese for garnish (optional)
- Cook the pasta according to package instructions. While the pasta is cooking, brown the brat sausage, breaking it into pieces, until it is cooked through. Remove from heat.
- Melt the butter in a saucepan. Sauté the onion on medium heat until translucent, about 1-2 minutes.
- Stir in the mushroom soup, wine, milk, Italian seasoning, garlic powder, and parmesan cheese into the saucepan. Bring to a low simmer. Simmer for about 8-10 minutes.
- Drain the pasta. Toss the sausage and pasta together. Pour the mushroom sauce of the sausage and pasta. Fold to combine all of the ingredients.
- Garnish the Sausage and Mushroom Pasta with fresh parsley and grated parmesan cheese.
