Life gets very busy sometimes, so I wanted a quick one pot meal for dinner. As usual, I went on a googling spree and immediately landed on what I thought would be ideal. The original recipe called for spinach but then mushrooms were on sale for $0.99. I replaced the spinach with mushrooms, used Havarti Cheese with Jalapeño and added a glug of whipping cream at the end of cooking. I was skeptical at first, but the dinner turned out to be truly delicious. THERE WERE NO LEFT OVERS. I would make this meal again, and again and again. Thank you Beth for this simple but delicious meal. If you ever make this dish, please make sure you give it a good kick of chilli. Have a wonderful week!
Heat one tablespoon olive oil in a large skillet over medium-high heat and sauté the sausage until nicely browned (about 5-7 minutes).
Add the onion, mushrooms and chilli flakes
and continue cooking about 5 minutes.
Add the diced tomatoes, sugar and the chicken broth. Stir to combine and season to taste.
Add the pasta and make sure it is submerged under the liquid. Increase the heat, cover and bring to a rolling boil. Reduce the heat and simmer for about ten minutes, or until the pasta is al dente. Remember to stir from time to time, during cooking.
Stir in the cream and sprinkle the cheese on top, Replace the lid, and let it stand for a few minutes, or until the cheese is melted. Top with the green onions
and serve hot!
Creamy Sausage and Mushroom Pasta
Preparation time: 10 minutes: Cooking time: 25 minutes: Serves: 4-6
Ingredients
- 400g (1 Ib) smoked sausage, thinly sliced
- 2-4 tablespoons olive oil
- 1 medium onion chopped
- 225g (8oz) mushrooms sliced
- 1 teaspoon dried chilli flakes
- 1 X 400ml (14.5 oz.) can good quality diced tomatoes (I used Molisana)
- 1 teaspoon sugar (optional)
- 4 cups chicken broth
- Salt and freshly ground pepper to taste
- 400g (14oz) short pasta (uncooked)
- ¼ cup 35% cream
- 1 cup grated Monterrey Jack cheese or Havarti Cheese with Jalapeño
- 3 stalks green onion sliced diagonally for garnishing
Instructions
- Heat one tablespoon olive oil in a large heavy based 11-inch (28cm) skillet over medium-high heat and sauté the sausage until nicely browned (about 5-7 minutes).
- Add the onion, mushrooms and chilli flakes and continue cooking about 5 minutes.
- Add the diced tomatoes, sugar and the chicken broth. Stir to combine and season to taste.
- Add the pasta and make sure it is submerged under the liquid. Increase the heat, cover and bring to a rolling boil. Reduce the heat and simmer for about ten minutes, or until the pasta is al dente. Remember to stir from time to time, during cooking.
- Stir in the cream and sprinkle the cheese on top, Replace the lid, and let it stand for a few minutes, or until the cheese is melted. Top with the green onions and serve hot!
myfavouritepastime.com
My Favourite Pastime 
Don’t you love when experiments turn out delicious??! -Kat
Of course I do. This one was a hit!
Liz
It looks delectable Liz! Such an appealing dish to the eye! I’ve always believed that food needs to not only taste good but be esthetically pleasing to all of the senses and the eye sometimes gives the first impression of whether we will like it! Your dishes always are nicely balanced for the eye on here!
Hi there Sandy
I’m so glad to see you back. This recipe is truly simple and delicious too. We have a bit of drizzle today. It’s kind of grey-no sun and such a big contrast from yesterday. I hope you’re enjoying the Easter weekend! Take care!
Liz
It just looks so delish! I will. I actually have a piece of sausage in fridge, just need some mushrooms. Looks a nice easy dish for a dull rainy day….here! I do not like this global warming! I’m just returning to my normality after nearly Two weeks in sunny 30C plus sunny days in Orlando! Great fun.
I totally envy you. It’s drizzling here and it seems like a whole day drizzle. I am indoors just trying to catch up with blogging then later watch the NBA playoffs. I wish you a lovely day!
Liz
When you get older, you travel! Lol
I can’t wait to get older and travel a lot. Enjoy the week
Liz