Sometimes, the simplest dishes turn out the best. This pasta dish has only 6 ingredients, but all the flavors shine through in an absolutely perfect way! The mushrooms take on the flavor of the Italian sausage, and the cooking water from the pasta helps create a uniquely light sauce for this hearty dish.
I’ll admit, this dish came together on a night where I realized I hadn’t gone to the grocery store in too long, and I was trying to figure out what I could pull together with what I still had. 😅 Thankfully, this proved that you can get creative and come up with something tasty in a pinch!
Italian Sausage and Mushroom Pasta
1 lb spaghetti
1 lb ground Italian sausage (I used hot, but mild sausage works as a great substitute)
8 oz baby Bella mushrooms, sliced
2 cloves garlic, minced
1/2 tsp freshly ground black pepper
1/4 cup shaved Parmesan cheese to garnish
Cook and drain the spaghetti according to directions, and reserve 1 cup of the pasta water. Put a large sauté pan on medium heat; evenly brown the Italian sausage, then remove to a paper towel-lined plate. Add the mushrooms to the pan with the fat from the sausage, and cook until the mushrooms are browned. Toss in the garlic, cooking until fragrant, then add in the sausage, spaghetti, black pepper, and pasta water. Cook until the water has been absorbed, then garnish with the Parmesan cheese before serving.
Serves up to 6.
Hapanese Cuisine 