Italian Sausage Alfredo with Mushrooms

Recipe

Main Dish
Italian Sausage Alfredo with Mushrooms

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

8
Servings
10min
Prep
35min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    An all-American favorite gets an Italian twist. Mix Gustare Vita Alfredo sauce with spicy ground sausage, red pepper flakes, and penne rigate pasta. Watch how it’s done on Chef Edi’s segment, EdItalian, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 package(s)(16-oz.) Gustare Vita penne rigate pasta, dry
    2 tbsp.Gustare Vita olive oil
    1 tbsp.Hy-Vee unsalted butter
    1 tsp.Hy-Vee crushed red pepper, plus additional for serving
    6green onions, sliced
    1 package(s)(1-lbs.) Hy-Vee Italian ground sausage
    3 tbsp.Italian parsley, chopped, plus additional for garnish
    ½ c.dry white wine, such as Pinot Grigio
    ¼ tsp.Hy-Vee ground black pepper
    1 package(s)(16-oz.) sliced white mushrooms
    ¼ tsp.Hy-Vee salt
    ½ pt.Hy-Vee heavy whipping cream
    2 jar(s)(12.5-oz. each) Gustare Vita Alfredo sauce
    c.Parmigiano Reggaino, finely shredded
    Crumbled ricotta salata, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large Skillet
    • Meat thermometer

    Directions

    1. Bring a large stockpot of lightly salted water to a boil. Cook pasta according to package directions. Drain; set aside and keep warm.

    2. Heat olive oil and butter in a large skillet over medium heat. Add crushed red pepper and saute 30 seconds. Stir in green onions and sausage. Cook until sausage, breaking up large pieces as needed, and is no longer pink and internal temperature reaches 165 degrees, about 5 minutes.

    3. Stir in parsley and deglaze pan with white wine, scraping of any browned bits from the bottom of the pan. Allow wine to simmer and evaporate, about 3 minutes.

    4. Add mushrooms to skillet, season with salt, and saute 5 minutes or until browned and softened. Stir in cream and Alfredo sauce. Bring to a simmer and allow to thicken slightly, about 5 minutes.

    5. Stir in pasta and grated Parmigiano Reggiano; cook and stir until cheese has melted and pasta is warmed through. Serve garnished with additional fresh parsley, red pepper flakes, and crumbled ricotta salata.

    Nutrition facts

    Servings

    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 47g
    • Cholesterol: 80mg
    • Sodium: 820mg
    • Total Carbohydrates: 20g
    • Protein: 20g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 15%
    0%
    Vitamin D 6%
    0%
    Potassium 10%

    Recipe Source: