Recipe by ElizabethKnicely
A quick skillet version - beef and mushrooms simmered with tomatoes, then tossed with pasta.
Top Review by JackieOhNo!
This made for a hearty dinner, and was fairly quick and easy to put together. While the description refers to beef, the use of sausage meat in the recipe is a nice twist on a typical Bolognese sauce. I found that w hen I added the mushrooms and tomato paste, the pan was too dry, so I added about 1/2 cup of dry red wine to deglaze and give some moisture. The directions didn't indicate when to add the sausage back in to the pan, so I added them with the diced tomatoes (which I assumed was one 15-oz. can). Instead of stirring in my pasta, I tossed them together in a serving bowl. I had some nice homemade fettucine that my 89-year-old (!) aunt made for me, and this sauce went perfectly with it. I think this recipe would also work well with beef, if that's your preference. Made for Please Review My Recipe tag game.
- 6 ounces dry fettuccine pasta, uncooked
- pam olive oil nonstick cooking spray
- 1 lb bulk Italian sausage
- 3⁄4 cup chopped yellow onion
- 1⁄2 teaspoon garlic salt
- 1 (8 ounce) packagesliced fresh button mushrooms
- 3 tablespoons hunt's tomato paste
- 1 (14 1/2 ounce) canhunt's diced tomatoes, undrained
Directions See How It's Made
- Cook pasta according to package directions.
- Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add Italian sausage, onion and garlic salt; cook 5 to 6 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Remove and discard all but 1 tablespoon drippings from skillet.
- Add mushrooms and tomato paste. Cook 2 to 3 minutes or until mushrooms are tender. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.
- You can find more helpful information from Hunt's at www.hunts.com.