A hearty pasta dinner featuring a savory red sauce with Italian sausage.
Prep: 15 minCook: 30 min
Serves: 6Save Share
1 lb Fettuccine Pasta
or 1 lb Penne Pasta
12 oz Bulk Sweet Italian Sausage
or 12 oz Bulk Spicy Italian Sausage
8 oz Shiitake Mushrooms
4 Garlic Cloves
1 T Dried Basil
¼ tsp Red Pepper Flakes(optional)
3 oz Prosciutto
1 cup Chicken Broth
or 1 cup Dry White Wine
28 oz Canned Crushed Tomatoes
¼ tsp Sugar(optional)
⅓ cup Grated Parmesan Cheese
Cook pasta according to package directions until al dente. Reserve a 1/4 cup of cooking liquid, drain pasta. Stir in reserved cooking liquid. Keep warm.
Crumble Italian sausage into a large saucepan and cook over medium heat until no longer pink. Remove sausage from pan and set aside. Add sliced mushrooms to pan and saute in drippings about 2 minutes. Remove mushrooms from pan and add to sausage. In the same pan, add garlic, basil, and red pepper flakes (if using), and saute until garlic is fragrant. Add prosciutto and saute 1 minute. Add chicken broth, bring to a simmer, reduce heat, and cook 8 to 10 minutes. Add crushed tomatoes and sausage mixture and stir until combined. Simmer sauce, partially covered, about 20 minutes. Stir in sugar (if using) and cook 1 minute.
Place warm pasta in serving bowls. Top with sauce and cheese.