Is there anything better in the winter than a great big pot of comfort food? I think not. Pasta is the ULTIMATE comfort food, and one of my favorite things to make (and eat.) I’ve been making up random pasta recipes on the fly for years because it’s so diverse, inexpensive, and full of delicious carbs.
One thing I do often in my recipes is to replace high-fat meats with lower-fat alternatives, and my husband and I love chicken sausage as an alternative to full-fat pork sausage. I’ve tried turkey sausage too, and it’s fine, but it’s not as good as chicken sausage.
This dish is so easy you can even do it after a very busy day of work (like I’m doing) without feeling overworked. I just cook the pasta like normal, strain it, and leave it in the strainer in the sink while I sear the precooked chicken sausage (which I already cut into slices while the pasta is boiling) and the sliced mushrooms in the same pasta pot. You can buy mushrooms already sliced or buy whole ones and slice them yourself; it depends how much work you want to do. You can also buy uncooked chicken sausage if you prefer, but make sure you cook it thoroughly for safety! I prefer precooked because I’m very busy and any time savings I can accomplish in the kitchen helps.
Once the sausage and mushrooms are cooked together, simply add the pasta back to the pot and stir in your favorite pasta sauce. Tonight I’m using Classico Spicy Red Pepper sauce! Yes, I use sauce from a jar. This isn’t Iron Chef; this is Tired Broke Dog Mom With Three Jobs.
After that, it’s just a waiting game as the whole pot of deliciousness warms together and the sauce hugs the pasta, sausage and mushrooms with its tangy goodness. Sprinkle some Parmesan on top and you’re good to go!
Every time I make this pasta, it disappears within a day, so I would definitely recommend it! Also, I’ve never used the Classico Spicy Red Pepper sauce before tonight but it’s great and I would recommend that too.