Total time: 30 minutes
I made homemade fettuccini using the New York Times basic pasta recipe (realizing that the key to good homemade pasta for me is to just knead it a few minutes until it comes together). You can definitely use store bought instead, though!
- Fettucini (or any pasta you like, boiled until tender). Reserve 1/4 cup of pasta cooking water after pasta has been cooked.
- 1 pound ground Italian sausage, raw
- 1 teaspoon olive oil
- 1/2 onion, diced
- 1/2 diced mushrooms
- 2 tablespoons flour, mixed with 2 tablespoons of water, stirred together until no lumps
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 fresh lemon juice
- Parsley, minced, for garnish
Cook pasta according to directions. While waiting for pasta to cook, in a saucepan or skillet, heat oil and cook onions, mushrooms and sausage on medium heat. Stir frequently and break up sausage with a masher. Cook for about 10 minutes, until onions are softened and sausage is cooked through. Add in wine and chicken stock, along with the flour/water mixture. Bring to medium high heat until bubbling and stir until it thickens, about 3-4 minutes. Lower to medium low and add in heavy cream, lemon juice and salt. Cook for another 3-4 minutes. Add in reserved cooking water and stir. Taste and add your pasta in. Stir to coat.