Pasta with Sausage and Mushroom Sauce
A straightforward weeknight dinner that asks nothing but boiling water and a pot to combine. Rao's sauce is built to carry the sausage and mushrooms, so you just need pasta and time to simmer everything together.
About 1300 calories a serving, 84 g protein, 113 g carbohydrate, 64 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
From your shelf
- 1 jar [680 g] Italian sausage and mushroom sauce
Staples
- 8 oz pasta
- for pasta water salt
- 1 tablespoon olive oil
- Bring a pot of salted water to a boil and cook 8 ounces of pasta until it is al dente, stirring once halfway through.
- While the pasta cooks, warm the jar of sausage and mushroom sauce with 1 tablespoon of olive oil in a large skillet over medium heat, stirring occasionally, until it reaches a gentle simmer.
- Drain the pasta and add it to the sauce, tossing gently until every strand is coated and everything is hot and combined.
Note Swap fresh pappardelle or gnocchi for the pasta if you have it. Leftovers keep covered in the refrigerator for three days and reheat gently on the stovetop with a splash of water. Serve with grated Pecorino Romano and a green salad on the side.
On the label
ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, BASIL LEAF, SALT, CITRIC ACID [ACIDITY REGULATOR]), MUSHROOMS, COOKED ITALIAN SAUSAGE (PORK, SPICES, WATER, SALT, SUGAR, PAPRIKA, GARLIC POWDER, FLAVORINGS), OLIVE OIL, ONIONS, SALT, GARLIC, BASIL, CITRIC ACID, BLACK PEPPER, OREGANO
Rao's, prepared pasta & pizza sauces, serving 125 g, package 24 oz/1.5 lbs/680 g. Ingredients as printed on the label.
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Other sausage
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- Hy-Vee naturally smoked polish sausageHy-Vee
- Hy-Vee smoked fully cooked sausage, smokedHy-Vee
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Cooks as sausage, mushrooms. Half of it left? Use up the sausage.