fresh pasta with sausage and mushrooms - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

fresh pasta with sausage and mushrooms

By jaclyne, member

February 4th, 2009

This was a good quick pasta for a weeknight meal.  We liked the comfort food feel of it but both of us thought it wasn't spectacular.  I don't cook with chicken sausage much but I bought these coq a vin ones from a great charcuterie place in town and it was really tasty.  (oyama sausage if anyone is visiting Vancouver...you must try their buffalo pepperoni!)

We probably wouldn't make this again as we have a bunch of other weeknight pasta dishes we liked better.  If I did make it again, I'd probably add some garlic, pancetta bits, a sliver of cream and finish with parsley...it would really up the calories though!!


posted in: Gallery
Comments (3)

jaclyne writes: oh yeah! White wine would be really nice in this. All these changes actually inspire me to try this again! Posted: 10:44 pm on February 5th

Pielove writes: Oh yeah-- garlic and a splash of cream is exactly what this needs! A little white wine in place of some of the chicken broth would be excellent too. Great ideas!! Posted: 10:05 am on February 5th

MarvelousKT writes: I can taste your changes - perfect! I think I'll try something like this with a bit of white wine and a bit of fat-free half and half - kick it up a notch. Posted: 9:55 pm on February 4th

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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