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Cinnamon Cap mushrooms
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Cippolini onions, pronounced ‘chip-o-leenee’, look like little disks
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Recipe

Sauteed Mushroom Italian Sausage Pasta
Ingredients
- 1 pound mixed mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
SIMPLE RUSTIC PASTA
- 1 pound pork Italian sausage
- 32 ounces tomato sauce
- 5 medium Cippolini onions or 1 large regular yellow onion
- Olive oil
- Salt and Pepper
- 1 package of fettuccini
Instructions
- Wipe mushrooms (do not wash them). I have a mushroom cleaning brush; I moisten the bristles and wipe any dirt from the mushrooms rather than submerging them in water which affects their cooking and texture.
- Slice into preferred pieces. I wanted this to feel rustic so did larger slices.
- Heat a large skillet on medium high. Melt 1 tablespoon butter and 1 tablespoon olive oil. Do not crowd the mushrooms; I split my sauté into two ½ pounds batches, combining them again at the end.
- Allow mushrooms to cook, stirring occasionally, until they begin to caramelize. Water will release from the mushrooms while you are cooking. Continue to stir, until the released liquid evaporates. They will be coated, glossy but still have structure.
- Repeat for the second half of the pound of mushrooms using the remaining 1 tablespoon butter and 1 tablespoon olive oil. The mushrooms will absorb the fat and not be greasy.
- When the second ½ pound is done, add the first half to sauté together. Total cooking time around 10 minutes.
SIMPLE RUSTIC PASTA
- I specifically used a pound of pork Italian sausage from Cure Organic farm that is rich and flavorful. I used a jar of tomato Passato (a thick home canned pure tomato sauce reduced a bit to thicken) I’d canned last August. Cippolini onions are not the easiest to find but I have a stash from my winter CSA with Grant Family Farm. They look like someone flattened a round onion and are great grilled. I used Tinkyada Brown Rice Fettuccini which is gluten free. I have found Tinkyada to really hold its structure and have a good flavor.
- Brown the sausage in a skillet or sauce pan. Add the tomato sauce, stir to combine and lower heat to low to simmer.
- Slice onions into ¼ inch slices. Heat a grill to medium (300 degrees). Brush each side of onion with olive oil. Salt and pepper for taste.
- Cippolini onions, pronounced ‘chip-o-leenee’, look like little disks
- Grill until grill marks are present and onions have begun to soften (about 3 minutes on each side depending on the heat of your grill). Remove from grill and add to simmering tomato/sausage sauce.
- While sauce is simmering, heat water for the pasta and prepare pasta. When pasta is done, drain and toss with a tablespoon of olive oil to prevent sticking. Stir in the sauce. Plate, add a desired portion of mushrooms on top and enjoy!
rosemarried says
this looks perfect. and seasonal. and lovely. and yes…I need to make it! We, like you, just had our markets open back up and it feels so wonderful. thanks for sharing!
The Mom Chef says
Comfort food. That's what this dish says to me. I love anything with pasta and mushrooms. I'm so envious of your wide selection of mushrooms and of Chad. I wish, I wish. I can live vicariously through you though. Thanks for sharing this recipe.
Susan Lindquist says
This pasta looks so delish. I love pasta and you just can't beat the freshest of fresh mushrooms! Awesome post!
The Improbable Farmer says
That sounds wonderful. And I agree with Lindsey, your pictures are beautiful.
Lindsey @ Gingerbread Bagels says
Your photos are absolutely gorgeous! My mama would just love this pasta dish. Thanks for the recipe. 🙂
FOODESSA says
Your meal as well as your post is lovely. I particularly enjoyed the very well captured photos ;o)
I can't wait for our Montreal Farmer's market to open up their stalls…really looking forward to fresh, homegrown goodies.
Flavourful wishes,
Claudia
Magic of Spice says
Looks like a wonderful market…and those gorgeous mushrooms 🙂 And your dish is nothing short of delightful!
Lin Ann says
Simple and rustic always sounds like the start of a great recipe to me! Looking forward to visiting our farmers' markets which are starting to bring in more goodies now
Jenny (VintageSugarcube) says
Pics are awesome! And that mushroom pasta looks divine. I love nothing more than going to my local Farmer's Market. Wish all of us food bloggers lived closer. 🙂
Lizzy says
What wonderful tips on cooking mushrooms…I need a mushroom brush! And such a gorgeous pasta dish…my hubby would pick out the mushrooms, but I'm happy to eat his little pile 🙂