Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil
Servings 6
Equipment
- Large skillet
- Large pot
Ingredients
- 5 links of Johnsonville sweet basil Italian sausage removed from casings
- 8 oz button mushrooms quartered
- ½ yellow onion chopped
- 3 cloves of garlic minced
- 1 cup of grape tomatoes
- 1 tsp dried oregano
- 1 tsp fennel seeds crushed
- 1½ cups of chicken broth
- Sea salt and freshly cracked pepper to taste
- 12 oz fettuccine cooked per instructions
- 2 cups baby spinach
Serving:
- 1 cup fresh mozzarella chopped into small cubes
- 3 tbsp toasted pine nuts
- A handful of fresh baby basil leaves
- Fresh Parmesan
Instructions
- Heat a large skillet over medium-high heat and coat with cooking spray. Remove the Italian sausage from the casings and form it into very small balls.
- Cook the sausage for 2-3 minutes, then add the onion and mushrooms. 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.
- Meanwhile, cook the pasta to al dente in a large pot of well-salted water, according to the package instructions.
- Drain the pasta, then add it to the sauce along with the spinach, mozzarella cheese, pine nuts, and small basil leaves.
- Toss to coat evenly, then serve immediately with fresh Parmesan on the side. Enjoy.