Step-by-Step Guide to Prepare Super Quick Homemade Fettuccine with Sausage and Mushrooms

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fettuccine with sausage and mushrooms. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fettuccine with Sausage and Mushrooms is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fettuccine with Sausage and Mushrooms is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fettuccine with sausage and mushrooms using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fettuccine with Sausage and Mushrooms:

1. Prepare olive oil, extra virgin
2. Prepare ground sweet Italian sausage
3. Take mixed sliced mushrooms
4. Make ready medium scallions (white and green parts), sliced thinly
5. Prepare fresh rosemary, chopped
6. Take Kosher salt
7. Get freshly ground black pepper
8. Prepare canned fire roasted tomatoes, drained
9. Get chicken broth
10. Make ready fettuccine
11. Get parmigiano-reggiano, shredded

Instructions to make Fettuccine with Sausage and Mushrooms:

1. Bring a pot of salted water to a boil.
2. Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
3. Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
4. Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes).
5. Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer.
6. Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
7. Meanwhile, cook the fettuccine until al dente.
8. Drain well and add to the sauce along with the parmigiano-reggiano.
9. Cook over medium heat, tossing for 1 minute.
10. Serve sprinkled with some more cheese and some black pepper, if desired.

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