Spaghetti Con Salsiccia E Funghi (Spaghetti with Sausage and Mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
12–14 oz (350–400 g) mixed mushrooms (cremini, porcini, or button), sliced
10–12 oz (300–350 g) Italian sausage, casings removed
2 shallots or 1 small onion, finely chopped
2 cloves garlic, minced
1 / 3 cup (100 ml) dry white wine
3 tbsp (45 ml) olive oil
Fresh thyme or parsley, to taste
Salt and black pepper, to taste
Grated Parmesan, to serve

Show original ingredient measurements

14 oz / 400 g spaghetti
12–14 oz / 350–400 g mixed mushrooms (cremini, porcini, or button), sliced
10–12 oz / 300–350 g Italian sausage, casings removed
2 shallots or 1 small onion, finely chopped
2 cloves garlic, minced
1 / 3 cup (100 ml) dry white wine
3 tbsp olive oil
Fresh thyme or parsley, to taste
Salt and black pepper, to taste
Grated Parmesan, to serve

Instructions

1. Heat olive oil in a skillet, sauté shallots/onion until soft, add garlic and cook for 1 minute.
2. Add sausage and brown, breaking it up; remove to a plate once nicely colored.
3. In the same pan add mushrooms, increase heat and cook until they release their liquid and brown.
4. Return sausage to pan, deglaze with white wine and let reduce slightly.
5. Season, simmer briefly to combine flavors. Cook spaghetti until al dente, reserve water and drain.
6. Toss pasta with sausage-mushroom sauce, add a splash of pasta water if needed, finish with herbs and Parmesan.