Pasta with Tomato Sauce, Sausage, and Mushrooms
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"You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or fewer red pepper flakes. In Italy luganega, a coiled pork sausage, is used, but you can use any type of Italian pork sausage."
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Ingredients35 m servings 1114 cals
Original recipe yields 4 servings
- Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in tomato puree and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.
Per Serving: 1114 calories; 54.5 g fat; 104.4 g carbohydrates; 52.3 g protein; 130 mg cholesterol; 2701 mg sodium. Full nutrition