Creamy Mushroom Pasta With Vegetarian Sausage

Just the thought of mushrooms, sausage, and a hint of fresh rosemary makes me want to put on a sweater, and this weeknight-friendly meal is precisely the warm fleece I crave this time of year. It’s inspired by an Umbrian dish called pasta alla Norcina (from the town of Norcia, famous for its cured meats), which combines pork sausages—seasoned simply with garlic, white wine, and sometimes nutmeg—with aromatics and fresh cream before finishing with shavings of black truffle (I know). But rest assured, no truffles are necessary for this more rustic, vegetarian-friendly version. Instead, cooking down whatever mushrooms catch your eye at the grocery store with dried-mushroom-infused wine adds a welcome layer of earthiness that warms up the dish and cuts through the cream. In terms of the pasta, I opted for rigatoni, which expertly captures the meat and mushroom pieces, but fresh tagliatelle or pappardelle would work wonderfully, too. Notes: - As someone who abstains from eating pork, I’ve used Beyond Meat ‘Original Brat’ sausages instead. If you prefer to use meat, opt for mild-flavored sausages without fennel or other strong spices if you can. - To keep things on the lighter side, swap in regular milk or an unsweetened and unflavored creamy dairy-free alternative like oat or cashew milk for half or more of the cream. - If you’d prefer to avoid the alcohol, use water in place of wine to rehydrate the dried mushrooms.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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