I love a thick, hearty meat sauce when the weather gets cold. I also like saving money and sneaking in more vegetables to meals. This hearty sausage and mushroom pasta sauce satisfies both!
Since mushrooms have such a hearty taste and have the same texture as ground meat, they blend perfectly with the sausage meat. By using the mushrooms, you can use less meat and save money. By using sausage, the meat is pre-flavored and quick to whip up.
Of course, you can use any pasta you prefer- long noodles, penne, rigatoni (my personal favorite), whole wheat, even gluten free. However, since this sauce is thick, if your pasta is ridged, it may stick better.
This sauce is pretty versatile. You could make a dairy free version (just swap out the parmesan and cream) or a vegetarian version (use ground tofu or veggie ground meat).
I love freezing a few portions for weekday meals since pasta is ALWAYS a hit in our house.
- 3 small sausages or 2 large sausages, meat removed from casings
- 1.5lbs (680g) sliced mushrooms
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/4 cup white wine
- 24oz strained tomato sauce
- 1/4 cup cream
- 1/4 cup freshly grated Parmesan
- 1 454g package of pasta
- Throw the mushrooms into a food processor and pulse until minced finely. You will likely have to do this in 2 batches, depending on the size of your processor.
- Set a large pot of water to boil for the pasta. Heat 1tbsp oil in a large pan over medium-high heat. Brown the shallots for a few minutes. Add the garlic and cook for 1 minute.
- Then add the sausage meat and minced mushrooms. Let both cook down and brown. Deglaze with white wine once browned.
- Add the tomato sauce and let simmer for at least 10 min, stirring occasionally. While this is cooking, throw the pasta into the boiling water and cook as directed on the packaging.
- Turn off the heat and stir in the cream and cheese. Toss with pasta and enjoy!