Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs
Family Friendly

Creamy Tomato Fettuccine

with Mushrooms & Thyme Breadcrumbs

30 MIN
+$3.99/serving 2 Servings
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    • add Hot Italian Pork Sausage

    From the Test Kitchen

    Here, ribbons of fettuccine are tossed in a savory tomato and crème fraîche sauce along with mushrooms and zucchini—first sautéed with woodsy thyme. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with garlic and more fresh thyme.
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    • Nutrition
      PER SERVING
    • Calories
      1140 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs
    Title
    • 10 oz Hot Italian Pork Sausage
    • ½ lb Fettuccine Pasta
    • 4 oz Mushrooms
    • 1 bunch Thyme
    • 2 cloves Garlic
    • 1 Zucchini
    • ¼ cup Panko Breadcrumbs
    • 1 oz Salted Butter
    • 2 Tbsps Tomato Paste
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 1 Yellow Onion
    • 2 Tbsps Crème Fraîche
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the garlic-thyme breadcrumbs
    3 Make the garlic-thyme breadcrumbs

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully discard the thyme sprigs. Wipe out the pan.

    Cook the sausage
    4 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the zucchini pieces, diced onion, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    Make the sauce
    6 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sausage, cooked vegetables and sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy! 

    Tips from Home Chefs

    Get Plans

    Creamy Tomato Fettuccine

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the garlic-thyme breadcrumbs
    3 Make the garlic-thyme breadcrumbs

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully discard the thyme sprigs. Wipe out the pan.

    4 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the sausage
    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the zucchini pieces, diced onion, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    6 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sausage, cooked vegetables and sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy! 

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