Creamy Italian sausage, mushroom and pea pasta

Name: How to cook Creamy Italian sausage, mushroom and pea pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Creamy Italian sausage, mushroom and pea pasta

Continuing the theme of warming autumn dishes, tonight it was pasta's turn to shine. The flavours of this dish are similar to those of my mushroom tarts, except meatier, of course. The recipe calls for mascarpone cheese, but regular cream cheese can be substituted in a pinch. It's not the same, but it's reasonably close.

Ingredient

Food ration :

4 people

Cooking time :

20 minutes

mild Italian sausage links, casings removed

250 g

button mushrooms, stems chopped and heads thinly sliced

large shallot, finely chopped

2 cloves

garlic, minced

200 g

mascarpone cheese

1/2 cup

frozen sweet peas

400 g

dry rigatoni (I actually used elicoidali)

Cooking instructions

* Step 1

Crumble the sausages into a large pan on medium-high heat. If any large chunks remain, break them up with a wooden spoon. Let fry about 5 minutes until the meat is no longer pink.

* Step 2

Add the mushrooms to the pan and continue frying until both the meat and mushrooms start to brown, about another 5 minutes. Throw in the shallot and garlic, as well as a pinch of salt and several grinds of black pepper, and fry a final 2 or 3 minutes. Turn the heat down to low and stir in the mascarpone and peas. The mixture will seem thick and not sauce like at this point; don't worry about it.

* Step 3

Boil the pasta in a large pot of salted water. Once cooled, drag the noodles into the pan of sauce and toss to coat. If it still seems too thick, loosen the sauce with a ladle or two of the pasta cooking water. Serve immediately.

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