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Sausage Mushroom Alfredo Pasta
Recipes
Sausage Mushroom Alfredo Pasta
6 servings
25 minutes total

Ingredients

  • 1 large leek, coarsely chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 links mild Italian sausage (8 oz)
  • 2 tablespoons olive oil, divided
  • 8 oz rigatoni pasta
  • 8 oz fresh presliced baby portabellas
  • ½ cup white wine (or chicken broth)
  • 1 (15-oz) jar roasted garlic Alfredo sauce
  • 2 oz Deli mushroom & leek (or plain) Monterey Jack cheese, shredded

Steps

    1. Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
    2. Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3–4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
    3. Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3–4 minutes or until tender.
    4. Reduce heat to medium-low and stir in wine; simmer 2–3 minutes or until reduced by about one-half.
    5. Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (½ cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.

Amount per ⅙ recipe serving: Calories 400, Total Fat 21g, Sat Fat 8g, Trans Fat 0g, Chol 55mg, Sodium 810mg, Total Carb 36g, Fiber 4g, Sugars 3g, Protein 14g, Calc 10%, Vitamin A 8%, Vitamin C 8%, Iron 15%