Spaghetti in Mushroom Sauce with Sausage
-1 lb. spaghetti
-1 (7oz) box frozen breakfast sausage links
-1 Tbs. butter
-1 lb. mushrooms, sliced
-1 (15 oz) can beef broth
-1/4 c. Dijon mustard
-2 Tbs. whipping cream
-1/4 tsp. freshly ground pepper
-1/4 c. chopped fresh parsley (optional)
Cook spaghetti according to package directions; drain, reserve.
Meanwhile, brown sausage according to package directions in a large skillet over medium heat. Drain links on paper towels; reserve. Discard remaining fat from the skillet; cut sausage into slices.
Melt butter in same skillet over medium-high heat. Add mushrooms; cook, stirring, until mushrooms are browned, about 6 minutes. Transfer mushrooms to a plate. Add broth to skillet, scraping up any brown bits on bottom. Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper. Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes. Place cooked spaghetti back in a large bowl. Add sauce, toss to mix. Sprinkle with parsley. Makes 4 servings.
*Notes on this recipe: I also forgot to purchase the frozen breakfast sausage links, so I substituted in hot italian sausage (there is always a place for Italian sausage), crumbled. I DID purchase beef broth but some time between me purchasing it at the store and starting to cook this meal, it disappeared. I did not use parsley. Instead of placing the cooked spaghetti into “a large bowl”, I put it back in the stock pot I had boiled it in (emptied of water, of course).