Best 5 Pasta With Sausage Mushrooms And Peas Recipes

PASTA WITH PEAS AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE

Steps:

• Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
• Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
• Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil.
• In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
• When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

PASTA WITH SAUSAGE, MUSHROOMS AND PEAS

Steps:

• Heat 2 tbl olive oil in skillet over med-high. Add sausage and saute for about five minutes. Using a slotted spoon, transfer sausage into a bowl. Using leftover sausage fat, add mushrooms and cook for about 5 minutes, add salt. Then add shallots and cook for about 3 minutes. Then add garlic and cook until mushrooms have softened, about 3-5 more minutes. Meanwhile, bring water to a boil and cook penne pasta for about 12 minutes or to al dente. Once mushrooms are soft, drain oil and then add thawed peas and vodka sauce. Let cook on medium for about 3 more minutes. Once cooked pasta is drained, add to sauce. Add red pepper flakes to taste. Serve with parmesan cheese and chopped basil.

LINGUINE WITH SAUSAGE, MUSHROOMS AND PEAS

Steps:

• Place the oil into a large skillet. Add the mushrooms and cook 4 minutes. Add the Italian Sausage and break it up and let it the meat brown. Add the garlic and cook 1 minute.
• Add the wine and let most evaporate. Add the heavy cream and bring to a boil. Stir in the frozen peas. Let cook until thickened. Stir in the cheese and let melt.
• Cook the pasta in boiling salted water. When the pasta is almost done using tongs transfer the pasta to the sauce. Don't worry about any excess water it will help the sauce coat the pasta better.
• Taste and season with salt and pepper. Serve garnished with more grated cheese.