Sausage and Mushroom Pasta in a Parmesan Cream

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Sausage and Mushroom Pasta in a Parmesan Cream. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sausage and Mushroom Pasta in a Parmesan Cream is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sausage and Mushroom Pasta in a Parmesan Cream estimated approx 30 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Sausage and Mushroom Pasta in a Parmesan Cream using 20 ingredients and 14 steps. Here is how you can achieve it.

This recipe is rich, and filling. The topping is actually crispy and crunchy and has a nice textural contrast. It's worth while to have everything pre-prepped since this dish comes together quick. It was adapted from the recipe on Serious Eats

Ingredients and spices that need to be Make ready to make Sausage and Mushroom Pasta in a Parmesan Cream:

1. 2 cups Panko bread crumbs
2. 10 oz grated Parmesan cheese
3. 1/2 cup parsley, minced (divided in half)
4. 1/4 cup green onions, minced (divided in half)
5. 4 cloves garlic, minced (divided in half)
6. 4 Tbsp olive oil
7. 4 Tbsp Butter
8. 1 lb Italian sausage, removed from casing
9. 1 lb mushrooms, sliced
10. 1 tsp thyme
11. 1 Tbsp sesame seeds
12. 1 large onion, diced
13. 2 Tbsp soy sauce
14. 1 Tbsp fish sauce
15. 2 Tbsp lemon juice
16. 1/4 cup flour
17. 1 qt Chicken or pork stock
18. 2 cups cream
19. 1 tsp black pepper
20. 1 lb pasta (fusilli or something similar)

Steps to make to make Sausage and Mushroom Pasta in a Parmesan Cream

1. Prepare the topping by combining the panko bread crumbs, 3 oz of Parmesan, 1/2 the parsley, green onions, and garlic, and the olive oil. Toss the mixture using a spoon until evenly distributed.
2. Melt the butter in a large (12+" skillet). Brown the sausage over medium-high heat and remove from the pan leaving the fat.
3. Increase the heat to high and add the mushrooms, thyme and sesame seeds to the pan. Cook until the mushrooms give up their liquid and it evaporates. This is one of your few breaks, so now's the time to open a bottle of wine and have a glass while you wait for the mushrooms to cook down.
4. When the liquid has evaporated, add the onions and continue to saute until deeply browned, ~10 min. This is where the dish is going to build flavor.
5. When the onions and mushrooms have taken on a deep color, add the garlic and cook briefly (1 min).
6. Quickly deglaze the pan with the soy sauce, fish sauce, and lemon juice.
7. Sprinkle the flour on top of the mixture. Stir the flour into the mixture and cook until a film begins to form on the bottom of the pan.
8. Add the stock to the pan and stir until the sauce is even. Bring to a simmer.
9. While the sauce is simmering, bring a medium pot of salted water to a boil and cook the pasta until just before al-dente. It will finish cooking in the sauce.
   
   Pre-heat the oven's broiler.
   
   Have some more wine.
10. Add the cream, reserved parmesan, and the other half of the parsley and green onions to the sauce.
11. Reserve 1 cup of the pasta water, and then drain the remaining pasta.
12. Add the reserved pasta water, the reserved sausage, and the drained pasta to the pan and toss to coat. Finish by sprinkling the topping evenly over the pasta.
13. Broil on the second to highest position in the oven for approximately 3 min until the top is browned.
14. Serve in bowls.

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