I was leafing through the food network magazine, July/August 2014 edition, and saw a recipe for the Tagliatelle Con Salsiccia. I loved the combination of the sausage and the mushrooms, but didn’t like the heavy cream, cheese and butter combination. Well I really do, but I know my heart and thighs don’t.
I am a big fan of chef Rocco Dispirito. I have prepared several recipes from his book “Now Eat This”. Besides the fact that he is adorable to look at, he is a master at taking fat laden high calorie Italian food and trimming the fat and calories. Taking his method for making a white sauce in his “Spaghetti con Funghi”, my Fettuccine with Sausage and Mushrooms were born. A delicious recipe that is easy on the heart and figure.
Since we have been friends for quite some time, you know that I am a big fan of organization and preparedness. While it is important to have your ingredients ready to go, by time I was done playing mad chemist with this recipe, my kitchen looked like a bomb had gone off. John walked in and thought we had been ransacked.
I guess that is what recipe development is all about. Some of you are much better at it than me. Do some of your recipes require that you destroy the place?
Start by dicing 1/2 cup of yellow onion and mincing 5 cloves of garlic. I also had 8 oz of sliced Cremni mushrooms, and 8 oz of Shitake mushrooms cleaned and ready to go. You can use whatever variety of mushrooms that you like or have access to. Melt 1 teaspoon of unsalted butter in a sauce pan over medium heat. Add the onion, mushrooms and garlic. Remove from the heat when the onion starts to soften, but aren’t cooked all the way through. Set aside.
In a skillet, brown 9 ounces of Italian sausage. Use whatever flavor you like. While sausage is browning, bring 4 quarts of water to a boil in a large pot. Salt your water and add 8 ounces of whole wheat fettuccine. Cook al dente (about 9 minutes). Drain pasta, reserving about 1 cup of the pasta water.
My sausage was very lean, and I didn’t need to drain it. Once brown, add 2 cups of fat-free, reduced-sodium chicken broth or you can use vegetable broth. My can was 14 1/2 oz. I just added enough water to make 2 cups. Also add 1/2 cup evaporated skim milk. Bring to a simmer and allow to cook about 3 minutes.
Dissolve 4 teaspoons of arrowroot in 1 teaspoon of water in a small owl. Add mixture to the sausage, stirring until the sauce starts to thicken. Add the mushroom mixture and 1 ounce of grated Parmigiano-Reggiano. Add the drained pasta and 3 tablespoons chopped fresh parsley. Increase the heat and cook until the pasta is coated with the sauce (3 to 5 minutes). Thin with extra pasta water if necessary. Salt and pepper as needed.
Pour yourself a nice glass of wine and a slice of that great crusty bread found here. Dinner is served.
Fettuccine with Sausage and Mushrooms
8 oz whole wheat Fettuccine pasta
1 pound of mushrooms, cleaned and chopped to bite size
1/2 cup diced yellow onion
5 cloves of garlic, minced
1 Tablespoon unsalted butter
9 ounces ground sausage
2 cups fat free, reduced-sodium chicken broth (or vegetable broth)
1/2 cup evaporated skim milk
1 ounce grated Parmigiano-Reggiano
4 teaspoons arrowroot
3 Tablespoons chopped parsley
Salt and pepper
Melt butter in a saucepan and add onion, garlic and mushrooms. Saute until onion starts to soften. Remove from heat and set aside.
In a large skillet, brown sausage. Remove any extra fat as needed. Add broth and evaporated milk. Bring to a simmer and allow to cook about 3 minutes.
Dissolve 4 teaspoons of arrowroot in 1 teaspoon of water in a small bowl. Add mixture to the sausage, stirring until sauce starts to thicken. Add mushroom mixture and 1 ounce of grated Parmigiano-Reggiano. Add the drained pasta and 3 tablespoons chopped fresh parsley. Increase the heat and cook until pasta is coated with sauce (3 to 5 minutes). Thin with extra pasta water if necessary. Salt and pepper as needed.
Recipe provided by HostessAtHeart.com