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Week of 12/30/24

Linguine with Italian Sausage and Mushrooms
and roasted Brussels sprouts

Active: 40 Total: 40
Original GF Paleo Vegetarian
Linguine with Italian Sausage and Mushrooms

Sometimes just one or two flavorful ingredients are all you need to make a dish shine. In this creamy pasta, Italian sausage adds zesty seasoning to the sauce while mushrooms provide earthy richness. We love the pairing of a "hands-off" side like roasted Brussels sprouts to keep things easy.

Tags
Air-Fryer Friendly
Proteins
Sausage
Cuisines
European - Mediterranean
Save recipe
35

Ingredients

Metric
Servings:
4
Linguine with Italian Sausage and Mushrooms:
  • Cheese, parmesan - 1/4 cup , grated
  • Garlic - 3 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced
  • Parsley, fresh - 2 Tbsp , chopped
  • Pasta, linguini - 8 oz (sub fettucine or spaghetti)
  • Oil, cooking - 1 Tbsp
  • Sausage, sweet or hot Italian - 8 oz
  • Butter - 1 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Flour, all-purpose - 2 Tbsp
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 1/2 cup
  • Heavy cream - 1/4 cup (sub half and half or milk)
Roasted Brussels Sprouts:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Shallots - 1 clove , chopped
  • Lemon zest - 2 tsp
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 1 Tbsp

Prep

  1. Brussels sprouts / Shallots / Cheese / Garlic - (If prepping right before cooking, get oven heating and water boiling for pasta first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Prep as directed. (Can be done up to 3 days ahead)

  3. Parsley / Lemon zest - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Bring a pot of well-salted water to boil for the pasta.

  3. Toss Brussels sprouts with shallots, lemon zest, olive oil, and some salt and pepper and spread out on a baking sheet. Transfer to the oven and roast until Brussels sprouts are golden brown and tender, 20 to 25 minutes.

  4. Cook pasta until al dente (tender but not mushy). Reserve and set aside ½ cup of the pasta water, then drain the pasta.

  5. While Brussels sprouts and pasta are cooking, heat a large skillet with cooking oil over medium heat. Add sausage and saute until browned and cooked through, 5 to 6 minutes, breaking it apart as it cooks.

  6. Transfer sausage to a paper towel-lined plate. Drain off all but 1 Tbsp of grease and return skillet to the heat.

  7. Add butter to skillet. When butter is melted and bubbly, add mushrooms, garlic, red pepper flakes (if using), and a pinch of salt. Saute until mushrooms are tender and have released their liquid, 5 to 6 minutes.

  8. Sprinkle flour over the mushrooms and stir until no dry spots remain.

  9. Stir together wine and stock and slowly pour it over the mushrooms. Stir well to break up any lumps. Bring to a simmer and scrape up any browned bits on the bottom of the pan. Reduce heat to medium-low and simmer until sauce has thickened and reduced slightly, 2 to 3 minutes. Remove from heat and stir in the cream.

  10. Fold the sausage and parsley into the sauce. Taste and season with some salt and pepper, if needed.

  11. When Brussels sprouts are finished roasting, toss with balsamic vinegar and season to taste with additional salt and pepper, if needed.

  12. Toss hot pasta with sauce, adding reserved pasta water a little bit at time if needed to reach your desired consistency.

  13. Serve linguine with Parmesan cheese sprinkled over top. Enjoy with Brussels sprouts on the side.

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