Creamy Chicken Sausage & Sage Pasta with Mushrooms

• 🫒1 tbsp olive oil≈ $0.15
• 🍗1 lb Chicken Sausage, casings removed, crumbled≈ $4.30
• 🍄8 oz mushrooms, sliced≈ $4.85
• 🧄2 cloves garlic, minced≈ $0.10
• 🥄1 tsp dried sage≈ $0.10
• 🥛1/2 cup milk≈ $0.65
• 🧀1/4 cup grated cheese (e.g., Parmesan)≈ $0.60missing
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🍝12 oz pasta (e.g., fettuccine or penne)≈ $5.95missing

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.

   Mark as done
2. 2

   While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add crumbled chicken sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.

   Mark as done
3. 3

   Add sliced mushrooms to the same skillet and cook until tender and browned, about 5-7 minutes.

   Mark as done
4. 4

   Stir in minced garlic and dried sage, cooking for 1 minute until fragrant.

   Mark as done
5. 5

   Return the cooked sausage to the skillet. Pour in milk and bring to a simmer, scraping up any browned bits from the bottom of the pan.

   Mark as done
6. 6

   Add the cooked pasta to the skillet, along with the grated cheese. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

   Mark as done
7. 7

   Season with salt and pepper to taste. Serve immediately.

   Mark as done