Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil

I loved my Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Cilienginiso much that I wanted to use the same sauce base for this recipe but with different ingredients. I used what I had on hand and tossed it with my homemade fettuccine. It was quick and simple to make and tasted wonderful! We all, dinner guests AND children included, loved this dish. It was full of great flavors and textures and the homemade fettuccine turned out perfect. I will be making this recipe again and again.

Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil:

Ingredients:

• Cooking spray
• 5 links of Johnsonville Sweet Basil Italian Sausage, removed from casings
• 8 oz button mushrooms, quartered
• 1/2 sweet yellow onion, chopped
• 3 cloves of garlic, minced
• 1 cup of grape tomatoes
• 1 tsp dried oregano
• 1 tsp fennel seeds, crushed
• 1 1/2 cups of chicken broth
• Sea salt and freshly cracked pepper, to taste
• 11 oz Fettuccine, cooked per instructions
• 2 cups baby spinach
• 1 cup fresh mozzarella, chopped into small cubes
• 3 tbsp toasted pine nuts
• A handful of fresh baby basil leaves

How to Make Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil

Heat a large skillet over medium-high heat and coat with cooking spray. Remove the Italian sausage from casings and form it into very small balls.

Cook the sausage for 2-3 minutes then add the onion and mushrooms. Continue to cook for 4-5 minutes or until the mushrooms are golden and the onions are tender. Add the minced garlic, grape tomatoes, oregano, and crushed fennel seed then cook, stirring constantly for 1 minute.

Add the chicken broth. Break up a few tomatoes by piercing them with a spatula then simmer the sauce for 7-10 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Cook the pasta, per instructions, while the sauce is simmering. Drain the pasta then place into the sauce along with the spinach, mozzarella cheese, pine nuts, and small basil leaves. Toss to coat evenly then serve immediately. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

I loved this dish so much that I plan to enter this recipe in the Italian Sausage recipe contest hosted by Johnsonville.