Creamy Italian Sausage Pasta with Mushrooms and Peas
Ingredients
Scale
- 2 Tbsp butter
- 1 Tbsp olive oil
- 5 oz shiitake or baby portobello mushrooms, sliced
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 tsp kosher salt
- 14 oz Italian sausage (or breakfast sausage)
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1/2 cup frozen peas
- 1 tsp fresh cracked black pepper
- 1/2 cup freshly grated parmesan cheese
- 16 oz orecchiette pasta or pasta of choice (see notes for other serving options)
Topping (Optional):
- 1 Tbsp butter
- 1/2 cup bread or panko crumbs
- 1 tsp fresh thyme
Instructions
- In a sauté pan over medium high heat, add the butter and oil. Once butter is melted, add the mushrooms. Cook until browned, about 2 minutes on each side.
- Add the shallot and cook for an additional minute. Add garlic and salt and sauté for a one more minute. Add the sausage and crumble while it cooks. Sauté for 8 minutes, until browned.
- Slowly pour in the wine, using a wooden spoon to scrap up the browned bits on the bottom of the pan.
- Add mascarpone cheese. Stir to combine.
- Add chicken stock, heavy cream, and peas.
- Remove from heat and add freshly cracked black pepper and the parmesan cheese. Stir.
- Serve over pasta and top with bread crumbs.
For breadcrumbs:
- In a small sauté pan over medium high heat, add butter. Add panko or bread crumbs. Sauté until browned, about 2 minutes. Toss in fresh thyme. Use to top pasta.
Notes
To make this dish lighter, instead of serving over pasta you can serve on top of a baked sweet potato or steamed veggies. Or serve with zucchini or butternut squash noodles!