Spaghetti With Mushroom Sauce And Sausage - cooking recipe

Ingredients

1 lb spaghetti
1 (7 ounce) box ground beef or (7 ounce) box meatballs
1 tablespoon butter
1 lb mushroom, sliced
1 (15 ounce) can beef broth
1/4 cup Dijon mustard
2 tablespoons whipping cream or 2 tablespoons half-and-half
1/4 teaspoon fresh ground pepper
1/4 cup chopped fresh parsley

Preparation

Cook spaghetti according to package directions; drain, reserve.
Meanwhile, brown sausage according to package directions in a large skillet over medium heat.
Drain the links on paper towels; reserve.
Discard any remaining fat from the skillet; cut sausage into slices.
Melt butter in skillet over medium-high heat; add mushrooms cooking and stirring until mushrooms are browned (about 6 minutes). Transfer mushrooms to plate.
Add broth to skillet, scraping up the brown bits on the bottom. Heat to boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper.
Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
Place cooked spaghetti in large bowl. Add sauce; toss to mix. Sprinkle with parsley.