PASTA WITH TOMATO SAUCE, SAUSAGE, AND MUSHROOMS

Pasta with Tomato Sauce, Sausage, and Mushrooms image

You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or fewer red pepper flakes. In Italy luganega, a coiled pork sausage, is used, but you can use any type of Italian pork sausage.

Provided by Aldo

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 pounds sweet Italian pork sausage, cut into 3/4-inch pieces
5 cups sliced fresh mushrooms
⅓ cup dry white wine
2 ½ cups passata (crushed tomatoes)
salt
1 pinch red pepper flakes
1 (16 ounce) package penne pasta

Steps:

Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in passata and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.

Nutrition Facts : Calories 1103.9 calories, Carbohydrate 101.4 g, Cholesterol 129.9 mg, Fat 54.6 g, Fiber 8.4 g, Protein 52.2 g, SaturatedFat 17.9 g, Sodium 2279.2 mg, Sugar 7.1 g