Creamy Italian sausage, mushroom and pea pasta

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Creamy Italian sausage, mushroom and pea pasta. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Creamy Italian sausage, mushroom and pea pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Italian sausage, mushroom and pea pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Italian sausage, mushroom and pea pasta is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Italian sausage, mushroom and pea pasta estimated approx 20 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Creamy Italian sausage, mushroom and pea pasta using 7 ingredients and 3 steps. Here is how you can achieve that.

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.

Ingredients and spices that need to be Make ready to make Creamy Italian sausage, mushroom and pea pasta:

1. 3 mild Italian sausage links, casings removed
2. 250 g button mushrooms, stems chopped and heads thinly sliced
3. 1 large shallot, finely chopped
4. 2 cloves garlic, minced
5. 200 g mascarpone cheese
6. 1/2 cup frozen sweet peas
7. 400 g dry rigatoni (I actually used elicoidali)

Steps to make to make Creamy Italian sausage, mushroom and pea pasta

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.
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.
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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So that is going to wrap it up with this special food Easiest Way to Make Speedy Creamy Italian sausage, mushroom and pea pasta. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!