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Trumpets with Sausage, White Wine, and Mushrooms

Trumpets with Sausage, White Wine, and Mushrooms

Fragrant Italian sausage and savory mushrooms combine with wine and heavy cream to make a luscious, comforting meal that defines comfort food. The sauce is just creamy enough to coat the pasta without making the dish feel heavy, and Sfoglini’s Trumpets perfectly catch the bits of sausage and shallots.

INGREDIENTS

MAKES FOUR SERVINGS

  • 1-pound Sfoglini Semolina Trumpets

  • 1-pound Italian sausage (hot or mild), bulk or casings removed
  • 1/4 cup extra virgin olive oil, plus more if necessary
  • 1-pound mushrooms, sliced
  • 2 large shallots, finely chopped
  • 4 (or more) cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 cup dry white wine or vermouth
  • 1 cup heavy cream
  • 4 ounces mascarpone
  • 1/4 cup Pecorino or Parmesan cheese, plus more to serve
  • Salt, pepper, and red pepper flakes to taste
  • Fresh thyme leaves, to serve

      DIRECTIONS

      Bring a pot of heavily salted water to a boil for the trumpets.

      Brown the Italian sausage in a large skillet or sauté pan over medium high heat. Remove the sausage and set aside. Add the olive oil to the skillet and, once shimmering, add the mushrooms. Sauté, stirring frequently, for about 10 minutes. The liquid should evaporate, and the mushrooms should be golden brown. Add another 1/4 cup of oil, if necessary, once the liquid has evaporated to keep the mushrooms from burning. 

      Lower the heat to medium low and add the shallots. Cook, stirring frequently, for several minutes until they’re soft. Add the garlic and sage and continue to cook and stir for one minute. 

      Raise the heat to medium and deglaze the pan with the white wine, stirring and scraping up the brown bits from the bottom of the pan. Return the sausage to the pan, stir it in to combine, and bring the heat to low.

      Add the pasta to the pot of boiling water and cook according to the package directions until al dente. Reserve 1 cup of the pasta water. 

      Just before the pasta is ready, raise the heat of the skillet to medium and stir in the heavy cream, mascarpone, Pecorino, and 1/2 cup of the reserved pasta water. Using a slotted spoon, transfer the pasta directly from the boiling water to the skillet and gently stir them in. Let them simmer in the sauce for a minute, stirring occasionally and adding additional splashes of pasta water if necessary. Lower the heat and simmer until the sauce has thickened and coats the pasta. Taste the sauce and season accordingly. 

      Serve and top with more Pecorino or Parmesan and fresh thyme.

      We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

      Chef's Note: This recipe is delicious with or without heat, so use whichever Italian sausage you prefer. Other fortified wines work very well here, such as Marsala or Madeira. Another option for the mushrooms could be to chop them into small pieces instead of slices, which would help them blend more with the sausage and shallots and get caught in the trumpets!

      Pasta Swaps: This recipe would also work well with Porcini Trumpets, Semolina Radiators, or Vesuvio.

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