Spicy Sausage Pasta with Mushrooms and Parmesan Cream Sauce
This Spicy Sausage Pasta with Mushrooms and Parmesan Cream Sauce is incredibly delicious and satisfying. It starts with a spicy, but not hot, pork sausage, or linguiça. Then mushrooms, garlic, onions, tomato paste, and broth all cook down for an hour. The result is a thick, rich, flavorful, delicious ragu that goes over the pasta. On the bottom or mixed into the past if you like, is a creamy, decadent parmesan and garlic, cream sauce. Each bite of this pasta dish has a little ragu, pasta, and a little cream sauce.
Course Main Course
Cuisine Brazilian, Italian
Keyword cream sauce, pasta, pork, ragu, sausage
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Servings 4servings
Author Carrie Tyler
Ingredients
Sausage and Mushroom Ragu
1poundRaw pork sausageremoved from the casing
2tablespoonsolive oil
1cloveGarlic, minced
½Yellow onion, diced
10-12ouncesMushrooms, rough chopped
¼cupTomato paste
2cupsChicken broth or stock
1teaspoonDried Oregano
1teaspoonRed Pepper Flakes (optional)
Salt and black pepper to taste
Parmesan Cream Sauce
1cloveGarlic, minced
¾cuphalf and half
1cupchicken broth
1teaspoondried oregano
½cupParmesan cheese
1tablespoonButter, salted
16ouncesDry or Fresh Pasta
Instructions
Prepare ingredients
Dice the onion. Mince the garlic. Chop the mushrooms.
Remove the pork sausage from the casing.
Make the Pork and Mushroom Ragu
Preheat a large skillet or frying pan over medium-high heat. Add the olive oil and ground pork. Break up the meat with a spatula so that you get an even layer. Let the pork get browned for about 3-4 minutes. Stir to really break up the pieces and so that it browns on all sides. Transfer the pork to a plate or bowl leaving the fat behind in the pan.
Turn the heat down to medium heat. To the pork fat (or add another 2 teaspoons of olive oil if needed), add the onion, garlic and mushrooms and cook for 5-7 minutes until the mushrooms start to get browned.
Add the sausage back along with the tomato paste, oregano, and broth, cook over low heat for an hour. When the sauce thickens to a ragu (see reference pictures in the post). Taste for seasoning and add salt and pepper as needed.
Make Cream Sauce and Pasta
Cook the pasta in a large pot of salted water until al dente.
While the ragu is cooking, make the cream sauce. Add the butter and garlic to a saucepan over low heat and cook for 1-2 minutes until the butter melts and simmers, but doesn't turn brown. Stir to make sure the garlic doesn't burn. Add the heavy cream, broth, and oregano. While whisking, add oregano and grated parmesan cheese. Whisk briskly to make sure the parmesan doesn't clump, until cheese is completely melted, approximately 3-4 minutes.
To serve this, spoon the cream sauce on the bottom of the plate or bowl. Add the pasta on the sauce. Then top with the ragu. Garnish with grated parmesan.