Angel Hair Pasta with Italian Sausage, Mushrooms & Herbs
Angel Hair Pasta with Italian Sausage, Mushrooms and Herbs is a dish to try for a quick weeknight meal.
Pasta and me, we go way back, for many reasons, but mostly because pasta dishes are one of the more easier and super quick meals to make without sacrificing flavor and quality. Sauté up your favorite veggies or proteins with aromatics while the pasta cooks, create a simple sauce, or drizzle with olive oil, and voila, you’re done. It’s quicker (and better) than driving to a local take out any day.
This Angel Hair Pasta with Italian Sausage, Mushrooms and Herbs is one of those quick, satisfying pasta dishes that you should keep in your arsenal. It can quickly be changed to a meatless meal by substituting more mushrooms and/or onion in place of the Italian sausage. Plus, this one is fairly light too. No heavy sauce, and besides the sausage, olive oil, and a garnish of cheese, there’s not a bunch of additional fat to weigh you down.
- 1 pound angel hair pasta
- 1 pound sweet Italian sausage, casing removed
- 2 tablespoons olive oil
- 1½ cups chopped red onion
- 8 ounces mushrooms, quartered (use more if you're a mushroom fan!)
- 1 teaspoon McCormick® Gourmet Collection Basil Leaves
- 1 teaspoon McCormick® Gourmet Collection Garlic Salt
- 1 teaspoon McCormick® Gourmet Collection Italian Seasoning
- 1 teaspoon McCormick® Gourmet Collection Parsley Flakes
- ½ teaspoon McCormick® Gourmet Collection Fennel Seed
- ½ cup grated Romano cheese
- Cook pasta as directed on package. Drain well.
- Meanwhile, break up sausage in large skillet. Cook on medium-high heat 5 to 6 minutes. Remove sausage; drain fat. Rinse skillet and wipe clean.
- Heat oil in same skillet on medium heat. Add onions, mushrooms and seasonings; cook and stir 5 minutes. Add cooked sausage; cook and stir 5 minutes longer.
- Place pasta in large serving bowl. Add sausage mixture and cheese; toss to coat well. Serve with additional cheese, if desired.
- (For a meatless version, add a tablespoon more of olive oil and substitute about 8 ounces more mushrooms and/or red onion for the Italian sausage.)
(I have worked with McCormick on non-blog related projects. This is not a sponsored post. As always, all opinions are my own.)