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Pasta with Sausage, Tomatoes, and Mushrooms

Pasta with Sausage, Tomatoes, and Mushrooms

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  • 2 1/2 pounds Italian sweet sausages, casings removed, crumbled
  • 1 1/2 pounds mushrooms, thickly sliced
  • 1 1/2 cups chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 6 large garlic cloves, chopped
  • 5 cups canned crushed tomatoes with added puree
  • 2 cups diced tomatoes (about 4 medium-large tomatoes)
  • 2 tablespoons (1/4 stick) butter
  • 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
  • 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Recipe Preparation

  • Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

Recipe by Anthony Head, Marcela ValladolidReviews Section

Sausage and Mushroom One-Pot Pasta

This quick and easy one-pot pasta delivers delicious flavors that the whole family will enjoy.

Recipe tags: garlic base, moderate difficulty, main, pork, stovetop


2 tbsp olive oil
1 lb Italian sausage, removed from casing and crumbled
½ lb sliced mushrooms
1 onion, diced
3 cloves garlic, sliced
1 tbsp finely chopped fresh rosemary
1 lb rigitoni
1 can (14 oz) crushed tomatoes
2 tbsp Better Than Bouillon ® Roasted Garlic Base


Heat oil in large saucepan set over medium-high heat. Add sausage cook for 3 to 5 minutes or until starting to brown. Stir in mushrooms, onion, garlic and rosemary cook for 5 to 8 minutes or until mushrooms start to soften.

Add pasta, 1 cup of water, tomatoes and Roasted Garlic Base. Cover and bring to boil, stirring occasionally. Cook for 8 to 10 minutes or until pasta is tender but firm and most of the water has evaporated.

Stir in half of the Parmesan, parsley and red pepper flakes. Serve with remaining Parmesan.

Use any pasta you have on hand. I used Casarecce pasta, which is short twists of pasta, which appears rolled inward making them resemble a scroll.
I like trying and experimenting with different pastas – it changes your dish even when you’ve used the same ingredients and makes it appear as a new pasta dish.

Just make sure to cook the pasta as directed on the box. You always want to slightly under-cook or cook to al dente, especially if you are adding it to a one pot meal – as it will continue to cook once added in a warm sauce or tossed with warm vegetables.

The Skinny on Pasta with Sausage, Peppers, Onions & Mushrooms

When I want to get dinner on the table in 45 minutes or less, I often turn to recipes like this quick and easy pasta dish. The sauce comes together in about the time it takes to boil water and cook the pasta.

In addition to having great flavor, this pasta also got a lot less fat because it uses fully cooked Italian turkey sausage instead of pork.

Experiment until you find a flavor and brand that your satisfied with. I hope you enjoy this as much as we did!

According to my calculations, each serving has 331 calories and:

8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you like this lightened up pasta with sausage, peppers, onions and mushrooms, be sure to check out my other Weight Watchers friendly recipes including Sausage Pasta with Vegetables, Cherry Tomato Pasta with Spinach & Sausage, Artichoke & Spinach Baked Pasta, Pasta with Italian Chicken Sausage & Kale and Crock Pt Cajun Sausage Pasta Sauce

If you’ve made this Italian Sausage and Peppers with Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Ingredients you need for Italian Sausage Pasta

This recipe uses lots of fresh veggies that you will roast in the skillet together with an Italian sausage. Fresh veggies is what makes this pasta dish so special. As well as Cajun seasoning. And the splash of red wine. Below is the list of what you need:

Fresh produce

Sausage and pasta

  • olive oil
  • Italian sausages (1 pound of sausage or 4 sausage links)
  • Cajun seasoning
  • red wine
  • penne pasta (Tip: for gluten free version use gluten-free brown rice penne, such as Tinkyada brand)
  • Parmesan cheese

This has been one of my most favorite pastas for years. I love roasting vegetables on stove top and then mixing them with some meat, pasta and spices! So easy and delicious!

Variations of this kind of Italian sausage pasta are endless – you can use all kinds of vegetables, different kinds of pasta, all sorts of spices. In this recipe, I am using Italian sausage for meat and Cajun seasoning for spice. You couldn’t come up with the easier and simpler combination of ingredients than that!

Sausage, Spinach, and Cherry Tomato Pasta Arrabiata

Over here in Los Angeles, we are in the middle of a pretty brutal heat wave and I am am feeling a bit jealous of the beautiful fall weather many other parts of the country are getting. While I don't miss winter very much, I seriously miss the fall. The cooler weather, scarves, boots, apple picking, changing leaves - I love it all. And along with fall weather, I remember loving how our meals begin to switch as well. We began to crave heartier, comforting meals and finally weren't scared to turn on the oven or stand by the stove. Personally I always crave spice as well when cold weather hits. I think I like the way it really down warm you up from the inside out.

Today's recipe for Sausage, Spinach, and Cherry Tomato Pasta Arrabiata is a great meal for the beginning of fall. Warm, hearty, and spicy - it's a meal that feels comforting and cozy but is surprisingly light when it comes to a dish with pasta and sausage. The arrabiate sauce is kicked up with red pepper flakes, garlic, and Italian seasoning and made with a combination of fresh tomatoes and tomato paste. You could use any tomato and canned San Marzano tomatoes would be great if you can't find any good tomatoes. I like to add spinach at the end to work in some greens but you could also add mushrooms, broccolini, or leaves the greens out completely for a more traditional dish. Topped with fresh basil and some Parmesan or Pecorino - it's one easy and delicious meal.

White bean, sausage and mushroom pasta with tomato-ricotta sauce

Traditionally, red meat was eaten sparingly throughout the Mediterranean region, apart from on special feast days. More often than not it was used in small amounts as a flavor and texture enhancer.

This recipe is a perfect example of how a small amount of meat can go a long way. But even though this recipe (which serves two) only contains one sausage, don’t worry about not getting enough protein. Beans are a great source of protein — and unlike meat, which contains no fiber, beans contain plenty. Dried pasta, which is made from a special hard type of wheat called durum wheat is also one of the most protein-rich of all grains, and a cup of cooked pasta contains more than 8 grams of protein. And mushrooms contain more than twice as much protein as most vegetables.

So even though there’s only a small amount of meat in this dish, you still get plenty of protein (as well as lots of other healthful nutrients).

Fusilli pasta is perfect for chunky sauces like this, which get conveniently trapped in the crevices. Or tubular pasta like penne or rigatoni also work well. This would also make a really satisfying vegetarian dish, with the sausage replaced by extra beans and mushrooms.

Recipe Ideas for Sausage Pasta with Vegetables

  • Vegetarian: To make this dish vegetarian, you have a few different options. Option one, you can simply leave out the sausage. However, if you want some protein, you could substitute vegetarian crumbles, tempeh, white beans, or garbanzo beans.
  • Kick up the spice: Add more red pepper flakes or chop up a spicy pepper like a poblano or jalapeno and add it to the sauteed veggies.
  • Switch out the veggies: Although I love this combination, you can use any veggies you like. Zucchini, spinach, mushrooms, onion, green beans, the options are endless.
  • Different protein: If turkey sausage isn't your thing, add a protein that you enjoy. You could use chicken breast, ground chicken, or a different type of sausage. If you do opt for a plai protein, I would recommend seasoning it with grill seasoning or Italian seasoning to make sure it is nice and flavorful.

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