Fettucine with Italian Sausage, Mushrooms and Peas

Written by Published on in Meat Dishes, Pasta dishes

When you hear fettuccine, you usually associate it with alfredo sauce. Let me let you in on a little secret, Fettuccine Alfredo doesn’t exist in real authentic Italian cuisine. Although I don’t know the exact story and origin of the dish, I can probably imagine it was created by Italian-American immigrants to cater to the US consumer.

Needless to say, this dish does not use heavy cream like most commercialized pasta sauces which is a blessing for people who are lactose-intolerant. Instead, the creaminess in this dish comes from the emulsification of the pasta during the last two minutes of cooking in the sauce. The result is a dairy-free cream made naturally. This dish is a perfect dinner dish as it contains a rich mix of protein in the form of Italian sausage as well as mushrooms and peas. It s much more filling compared to other pastas due to its wide shape.

For this recipe I used De Cecco Fettuccine Pasta and Mutti Tomato Paste to give a tomato flavor to the sauce. You can also substitute whole canned tomatoes for the tomato paste.

Let us know what you think of this recipe and Buon Appetito!

Fettucine with Italian Sausage, Mushrooms and Peas
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Fettucine with Italian Sausage, Mushrooms and Peas

Recipe by Mamma Mia KitchenCourse: Meat Dishes, Pasta dishesCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

398

kcal
Total time

25

minutes

A rustic and creamy Italian dish using semi-thick fettucine pasta combined with Italian sausage, mushrooms and peas. No use of heavy cream needed.

Ingredients

  • 300 grams of Fettuccine pasta

  • 5 tbsp of extra virgin olive oil

  • 2 whole Italian sausages

  • 2 cups of sliced mushrooms

  • 2 cloves of garlic, split in half.

  • 1/2 cup of peas

  • 1 tbsp of concentrated tomato paste

  • 3 sprigs of parsley, chopped

  • Salt as needed

  • Parmigiano reggiano

Directions

  • In a frying pan, add the olive oil and garlic.
  • Cook the garlic for about two minutes and then add the mushrooms.
  • Cook the mushrooms for 5 minutes covered on a medium-high heat while stirring occasionally.
  • Peel the skin off of the sausages and crumble the sausage into the pan with the mushrooms.
  • Cook the sausage along with the mushrooms for 5 minutes.
  • Add the peas and tomato paste.
  • Add a cup of water and stir well to mix in the tomato paste. Add a dash of salt and set aside for later.
  • In a large pot, bring water to a boil. Once the water is boiling, add about 4-5 tbsp of rock salt.
  • Add the fettucine and cook them for 10 minutes.
  • Once the pasta is done cooking, remove it and add it to the pan with the sauce.
  • Add two ladles of water from the pasta to the sauce.
  • Cook the pasta in the sauce for an additional 2 minutes while simultaneously stirring the pasta until the pasta emulsifies and becomes creamy.
  • Add the chopped parsley and mix well.
  • Grate some parmigiano reggiano on top
  • Buon Appetito!
 

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