Pasta, sausage, mushrooms: tasty combo


February 07, 2007|By Bill Daley | Bill Daley,Chicago Tribune

Spaghetti and tomato sauce are a natural pairing, yes, but pasta can go with sauces white, yellow, green or, as here, brown.

This was one of my mother's favorite quick one-dish meals in winter. The sauce was something of a no-brainer. My mother used pre-fab stuff, but the smoky breakfast sausage links and the woodsy mushrooms more than made up for it.

A couple of tips: Substitute ground beef meatballs or crumbled Italian sausage for the breakfast sausage. And skip the cream or use half-and-half for a lighter sauce.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Spaghetti in Mushroom Sauce With Sausage

Serves 4 -- Total time: 25 minutes

1 pound spaghetti

1 box (7 ounces) frozen breakfast sausage links

1 tablespoon butter

1 pound mushrooms, sliced

1 can (15 ounces) beef broth

1/4 cup Dijon mustard

2 tablespoons whipping cream

1/4 teaspoon freshly ground pepper

1/4 cup chopped fresh parsley (optional)

Cook the spaghetti according to package directions; drain, reserve. Meanwhile, brown the sausage according to package directions in a large skillet over medium heat. Drain the links on paper towels; reserve. Discard any remaining fat from the skillet; cut sausage into slices.

Melt the butter in the skillet over medium-high heat. Add mushrooms; cook, stirring, until the mushrooms are browned, about 6 minutes. Transfer mushrooms to a plate.

Add broth to skillet, scraping up the brown bits on the bottom. Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in the mustard, cream and pepper. Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes. Place cooked spaghetti in a large bowl. Add sauce; toss to mix. Sprinkle with parsley, if desired.

Per serving: 618 calories, 15 grams fat, 6 grams saturated fat, 32 milligrams cholesterol, 94 grams carbohydrate, 25 grams protein, 1,207 milligrams sodium, 6 grams fiber


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