Toscana Fettuccine with Sausage and Mushroom
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Rustic Italian Flavors in One Perfect Pasta 🍝
This Toscana Fettuccine tastes like something you'd order at your favorite Italian spot—but it’s surprisingly simple to make. Deglazing with white wine builds layers of flavor before mascarpone creates a luxuriously creamy sauce. Tossed with pasta and finished with parmesan, it’s a weeknight dinner that feels a little indulgent. 🍷
Toscana Fettuccine with Sausage and Mushroom
Yield: serves 4 to 6
1 pound fettuccine pasta
1 pound mild (or spicy) Italian sausage, casings removed
1 tbsp favorite olive oil, I like EnfusoTuscan
8 cremini mushrooms, cleaned and sliced
½ onion, thinly sliced
2 garlic cloves, thinly sliced
½ cup white wine
8 ounces mascarpone cheese
1 tbsp Dijon mustard
1 cup chicken stock
½ tsp ground sage
1/2 cup grated parmesan cheese
Kosher Salt and freshly ground black pepper, to taste
Heat a heavy bottom skillet and add sausage and sage. Break sausage up and saute until browned and crispy. Move the sausage to the back of the pan and add onions and mushrooms. Cook until tender, stirring only when necessary, so as not to burn. Add garlic and stir into the sausage and onions. Cook until fragrant. Reduce heat and add wine. Deglaze by scraping up any brown bits on the bottom of the skillet. Let the wine come to a boil and whisk in the mustard and chicken stock, bring back to a boil. Reduce the heat to low and simmer for about 8 minutes while the pasta cooks.
Cook pasta in a large pot of boiling salted water according to package directions and remove 1 cup of cooking water before you drain pasta. Stir the mascarpone cheese into the sausage mixture. Taste and adjust with salt and pepper if necessary. Toss pasta in sauce and add extra cooking water if needed to thin the sauce. Serve topped with cheese.
Equipment List:
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