Food

Pasta With Sausage, Mushrooms and Lemon

Today, our month of easy pasta continues with this simple, flavorful dish. The lovely MAV from More & Co. shares the recipe for her favorite decadent lunch. Here’s how to make it…

Pasta with Sausage, Mushrooms and Lemon
by Maria Alexandra Vettese (MAV) of More & Co.Sometimes I like a big old pasta lunch in the middle of a work day or on a Sunday. This is a combination I make often for such fun and indulgent lunches. I’ve also been known to crack out a glass of midday wine. No problem with that from time to time! I got the delicious sausage and beautiful local mushrooms from a wonderful little grocer, The Farm Stand, in Portland, Maine. I encourage you to seek out special ingredients when you are making pasta dishes because I think when it comes to pasta, the simpler the better and when a recipe calls for simple things, it’s lovely to treat yourself to the best of them! xo, MAV

Recipe: Pasta with Sausage, Mushrooms and Lemon
Serves two with good appetites (or one with leftovers for tomorrow)

What you’ll need:

1/2 lb. spaghetti
2 sausages, cooked and chopped
2–3 cups mushrooms, roughly chopped
1 lemon, zested and cut in half
1 garlic clove, chopped
1 stick unsalted butter
Parmesan cheese
Romano cheese
Salt and pepper, to taste

First, prepare the ingredients: Fully cook the sausage, chop the mushrooms, zest and cut the lemon, chop the garlic and start to boil the water for your pasta.

When this is all underway, in a medium skillet, gently melt the butter. With the heat on very low, add in the garlic and lemon zest. Keep that mixture warming on low for a few minutes and then add the mushrooms, turning the heat up to medium. Let the mixture sauté, stirring frequently, while the pasta boils.

Just before draining the pasta, carefully remove and reserve a cup of the pasta water. When the pasta has drained, place it back into the pasta pot and add the pasta water back in. Stir your pasta so it doesn’t stick. Put a lid on the pasta pot while your mushrooms finish (shouldn’t be too far behind at this point). I like my mushrooms slightly browned but not soggy. When they are done to your liking, add the mushroom mixture, with all of its fat, and the chopped sausage to the pasta pot with your pasta and stir well.

Plate your pasta, along with its fixings, and add salt and pepper to taste. Add a generous amount of parmesan and romano and serve with half of the lemon, ready to squeeze on top before eating. Enjoy!

Thank you so much, MAV!

P.S. More recipes, including pasta with tomatoes and garlic and the best garlic bread.

(Photos and recipe by Maria Alexandra Vettese. Thanks to Caroline Donofrio for her help with this series)

  1. Hannah says...

    This is late, but do you know what type of mushrooms and sausage she used?

  2. Sounds really delicious. Will be giving this a go. Thanks for sharing.

    Simon

  3. Joanna Tsay says...

    Made this for dinner tonight, it was really yummy! Lemon is always such a nice bright flavor in a dish, especially during the summertime. I only used 1/2 a stick of butter and didn’t find the need for the cup of pasta water. I used white but next time I will splurge on nicer mushrooms since it is such a simple dish. Thank you for all these great recipes!

  4. I love these pasta dishes! A good pasta is such a good base for a meal, but I often get stuck in the same topping combinations – olives, sun dried tomatoes, peppers. I would have never though to mix sausage, mushroom and lemon. YUM!!

  5. Nessa – how much is a stick of butter? Never enough ;-)

  6. This sounds divine! I live in the Portland on the other coast, so this recipe would be a great chance to head to the PDX farmer’s market on Sunday for some ingredients!

    Natalie | intrusionsofbeauty.wordpress.com

  7. i love the plate! and its beautifully shot :)

    theleeday.com

  8. This looks awesome! I love pasta on weeknights- we make a dish with canned diced tomatoes, canned artichoke hearts, capers and fresh parmesan that’s to die for ALL THE TIME!

  9. That looks like very reasonable portioning. I could/would eat probably 3x that much. Maybe that’s my problem… hee hee

  10. This looks AMAZING! Can’t wait to try it. Sometimes simple is the best!

  11. This looks very yummy! I will have to try the lemon with the garlic and mushrooms. I love lemons and never heard of cooking them with garlic. I’ve learned something new today, thank you!

  12. Wow that looks amazing and delicious!

    Have an awesome day!

    Sofia

    stylishlyinlove.blogspot.com
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  13. Great recipe! I make a variation of this with vegan Field Roast italian sausages: http://store.veganessentials.com/field-roast-vegan-sausages-p2375.aspx. You can get them at Whole Foods. They cook on a Foreman grill in about five minutes. (Turn them often to prevent charring.) They are really well-spiced and offer a great alternative for vegetarians or vegans.

  14. Looks delicious! How much is a stick of butter?