🍝 Creamy Sausage & Mushroom Fettuccine

👩‍🍳 Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook fettuccine until al dente (about 8–10 minutes). Reserve ½ cup pasta water before draining.

2. Brown the Sausage:

• In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
• Add sausage, breaking it into small pieces with a spoon. Cook until browned and cooked through (6–8 mins).
• Remove sausage with a slotted spoon and set aside. Leave drippings in pan.

3. Sauté Mushrooms & Garlic:

• Add mushrooms to the same pan. Cook 5–7 minutes until golden and moisture evaporates.
• Add minced garlic and sauté 1 minute until fragrant.

4. Make the Sauce:

• Pour in white wine (if using), scraping up browned bits. Let simmer 2 minutes.
• Stir in heavy cream, milk, broth, thyme, smoked paprika, salt, pepper, and red pepper flakes.
• Simmer gently 5–7 minutes until slightly thickened.

5. Combine Everything:

• Return cooked sausage to the pan.
• Add drained pasta and toss to coat. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time.
• Stir in Parmesan cheese until melted and creamy.

6. Serve Immediately:

• Garnish with fresh parsley and extra cracked black pepper.
• Serve hot — perfect with garlic bread or a simple green salad.

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💡 Tips & Variations:

• No sausage? Use chicken, shrimp, or plant-based crumbles.
• Extra veggies? Add spinach, sun-dried tomatoes, or peas in the last 2 minutes.
• Lighter version? Swap heavy cream for half-and-half or whole milk + cornstarch slurry.
• Gluten-free? Use GF pasta and check sausage label.
• Make ahead? Reheat gently with a splash of milk to restore creaminess.

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This creamy sausage pasta is rich, satisfying, and packed with flavor — exactly what you see in your photo. The “Eat Or Pass” text? Definitely EAT. 😋🍝

Let me know if you want a spicy Cajun twist, a vodka sauce version, or an Instant Pot method!