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RECIPE
9 INGREDIENTS7 STEPS25MIN

Sausage Mushroom Alfredo Pasta

3.8
4 Ratings
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StreetSmart Kitchen
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I hope you enjoy this hearty and healthy meal whenever your family wants a satisfying comfort food quickly!

25MIN

Total Time
StreetSmart Kitchen
We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
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Ingredients
US / METRIC
Servings:
4
Serves 4
8 oz
Rigatoni
1
Large  Leek , sliced
8 oz
Portabella Mushroom Caps
2
Italian Sausages
2 Tbsp
1/2 cup
White Wine
1 2/3 cups
Alfredo Sauce
1/2 cup
Monterey Jack Cheese , shredded
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Nutrition Per Serving
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CALORIES
612
FAT
32.6 g
PROTEIN
33.7 g
CARBS
47.4 g

Directions

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Step 1
Bring a pot of salted water to a boil. Meanwhile, chop Leek (1) and Portabella Mushroom Cap (8 ounce).
Step 2
Cook Rigatoni (8 ounce) according to the package instructions. In the meantime, remove Italian Sausage (2) casing by cutting the links in half (butterfly); wash hands.
Step 3
In a large sauté pan, heat 1 tablespoon Olive Oil (2 tablespoon) over medium-high heat. Add sausage and brown 3-4 minutes, stirring to crumble the meat until no longer pink. Remove from pan and set aside. When the pasta is done, drain and set aside.
Step 4
In the same sauté pan, add the other tablespoon olive oil. Sauté leeks and mushrooms over medium-high heat for 3-4 minutes or until tender.
Step 5
Stir in wine and reduce heat to medium-low; simmer for 2-3 minutes or until the White Wine (1/2 cup) is evaporated by about one-half.
Step 6
Stir in Alfredo Sauce (15 ounce) bring to a simmer. Add Monterey Jack Cheese (1/2 cup) into the sauce; whisk until melted. Stir in the pasta and the sausage; cook and stir for about a minute.
Step 7
Dish, sprinkle with Fresh Parsley (2 tablespoon) and serve.

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Nutrition Per Serving
Calories
612
% Daily Value*
Fat
32.6 g
42%
Saturated Fat
13.1 g
66%
Trans Fat
0.0 g
--
Cholesterol
75.1 mg
25%
Carbohydrates
47.4 g
17%
Fiber
10.6 g
38%
Sugars
10.3 g
--
Protein
33.7 g
67%
Sodium
972.5 mg
42%
Vitamin D
0.1 µg
0%
Calcium
295.8 mg
23%
Iron
7.3 mg
41%
Potassium
187.6 mg
4%
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