Italian Sausage Mushroom Pasta with Spinach Leaves

This Italian sausage mushroom pasta is the kind of dish busy Italians cook on a weekday, with ingredients they can find in their pantry and fridge. It comes together in just around 30 minutes, and it’s a delicious one to share with the family. Try it, and let us know how you like it!

Easy Italian Sausage Mushroom Pasta Recipe

Spinach Leaves Pasta with Sausage & Mushrooms

A quick but hearty pasta dish that's perfect for Autumn and Winter. It features our spinach olive leaves pasta shape, which are gorgeous to look at and even tastier to eat.

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Total Time 30

Course Main Course

Cuisine Italian

Equipment

1 large pan
1 large pot
1 chopping board
1 chopping knife
1 spatula
1 pasta ladle

Ingredients

1 pack Belmorso Spinach Olive Leaves
2 cloves garlic
3 tbsp Belmorso Extra Virgin Olive Oil 1 lt
3 large Italian sausages
1 glass Blonde beer or pale ale
3 cherry tomatoes
frozen mixed mushrooms
1 handful parsley
grated parmesan

Instructions

Peel and mince your garlic.
Remove the sausage casing.
Chop the parsley finely.
Add the garlic and the EVOO to a large pan, and let it sauté for a few minutes.
Then, add the crumbled sausages without the casing. Mix and leave to sauté for another five minutes.
Proceed by adding the glass of pale ale, and leave to evaporate.
Add the cherry tomatoes cut in half.
Add the thawed mixed frozen mushrooms.
Mix, and add the chopped parsley.
Leave to cook over low heat for about 10 minutes.
In the meantime, boil the water for the pasta with plenty of salt. And when it's boiling, add the spinach leaves to cook.
Follow packaging instructions, but if you want it to be extra aldente, drain it 3 to 4 minutes before the timing on the package. Save some cooking water.
Add the drained pasta to the pan with the sauce. Add some cooking water, as needed. Mix well and leave to cook for another 3 to 5 minutes with the sauce.
Take the pasta off the heat, and serve with some grated parmesan.
Buon appetito.