|Check out all of the entries below – I’m #12!|
Welcome to my second Crazy Cooking Challenge. This is Julie’s recipe from Sugarfoot Eats. You need to check out her blog if for no other reason than to see where the name came from; it’s a great story. Getting back to the dish at hand, it might be more accurate to say this is the spaghetti Julie would make if she lived in Poland where we have lots of sausage, none of it Italian.
I bought ground meat (pork and beef, because the pork is just too lean), and seasoned it using Alton Brown’s recipe for Italian sausage, added salt, pepper, fennel, and parsley. Ed thought heat would be a good idea, so we also tossed in a generous pinch of red pepper flakes. This is the land of mushrooms, so it was no problem finding three different kinds to use – white button, portabello, and chanterelles.
I enjoyed this dish immensely, the flavor was rich and complex. Even though I knew every ingredient, I struggled to identify and separate them once they had blended. Our dinner guests raved about the taste, the proportion of meat to mushroom. Who am I kidding? I stack the deck by inviting Ed’s coworkers whose wives are stateside. They’re nice polite guys who enjoy a home cooked meal. (I know you’re reading this Bill and Bill.)
Give it a try; this delicious red sauce is different than anything we’ve ever had before!
box of whole wheat spaghetti
3 teaspoons olive oil
3/4 pound spicy ground Italian sausage
8 ounces of sliced mixed mushrooms
salt & black pepper, to taste
3 tablespoons tomato paste
1 teaspoon chopped rosemary
1/4 cup heavy cream
shredded Parmesan cheese, for topping
- Cook spaghetti according to the package directions.
- Reserve 1 cup of the pasta water.
- Drain pasta.
- In a large frying pan, heat 1 teaspoon of olive oil.
- Add the Italian sausage, brown over medium heat.
- Transfer sausage to a bowl and set it aside.
- To the skillet, add 2 teaspoons of olive oil.
- Over medium-high heat, add the mushrooms. Season with salt and pepper and cook for 3-4 minutes.
- Add in tomato paste and rosemary (I substituted fresh tarragon). Stir for 1 minute.
- Return the cooked sausage to the skillet.
- Add the cream and reserved pasta water, stir.
- Bring to a gentle simmer and cook for 8-10 minutes. Season with salt and pepper.
- Combine spaghetti and sausage & mushroom sauce.
- Top with Parmesan cheese, if desired.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Lesa @Edesias Notebook
I love the combo of sausage and mushrooms. Great choice!
I love sausage and mushrooms in my sauce too – as a matter of fact, I suggested they be added to the recipe I chose for the challenge. Yummo!
I hope you’ll stop by an visit my CCC – Spaghetti Pie
Three kinds of mushrooms!? Sounds fantastic!
Sausage and mushrooms are two of my favorite ingredients!
Your Spaghetti sounds and looks delicious.
From #50 – On Top Of Spaghetti
I lOVE mushrooms so I would love this sauce to death!
Karen and Charlie
I think I’m going to have to start a spaghetti night at our house. There are so many great recipes this month. This is one of my favorites.
Karen and Charlie
Your blog is fantastic! There is so much for me to learn from your delicious cooking and baking. I’m your latest follower.
Tracey @ The Kitchen is My Playground
LOVE the sausage & mixed mushrooms combination for this sauce, Lois! Fabulous choice for ‘The Challenge.’ Will definitely have to give this one a try.
Tracey @ The Kitchen is My Playground (CCC #15)
Julie @ Sugarfoot Eats
So glad you enjoyed it! Such a fun cooking challenge too!!!! 🙂
Sausage and mushroom together would be a huge hit with my husband.
If you haven’t already, I’d love for you to check out my CCC entry: Tomato Sauce with Onion & Butter.
Cook Lisa Cook
I absolutely love mushrooms and this would definitely be a hit in my household.
Ashley @ Kitchen Meets Girl
Looks wonderful, and I love the addition of the rosemary! YUM! Found you through the Challenge!
Had a lady from Italy tell me that sauce without BOTH beef and sausage just isn’t the same. This is a wonderful recipe. We have more than a year’s worth. I’m #28. Hope you’ll come visit when you can.
I love mushrooms, but the rest of the family would run screaming from the room if I tried to put it in sauce. Can I just come to your house next time you make this?
Mmm I’m a mushroom lover. This looks amazing!
Rachel @ My Naturally Frugal Family
I was #7 Have a Happy Friday 🙂
Words Of Deliciousness
This sounds so good, I love the Italian sausage and the mushrooms.