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Spicy Sausage and Mushroom Sauce

We cut this hearty, spicy sauce with a bit of Andre Prost Coconut Milk. It’s fast and easy to prepare, and full of flavor.
10 minutes to assemble
20 minutes to cook
Total Time: 30 minutes
4-6 serving
2 tablespoons olive oil
1 lb bulk hot sausage
1 medium onion, diced
1 tablespoon minced garlic
1/2 teaspoon salt
Fresh cracked black pepper
1-8 oz package sliced Portobello mushrooms, diced
1/4 teaspoon crushed red pepper flakes
1-28 oz can Italian flavored diced tomatoes
1/2 cup white wine (the sweetness of Riesling balances the acid in tomatoes)
1-13.5 oz can of Andre Prost Coconut Milk, divided (found in the baking aisle)
1/2 cup rough chopped fresh basil (firmly pressed down)
Cooked Pasta
Optional: Grated Parmesan Cheese
Step 1
Heat oil in large skillet. Add sausage, breaking up large pieces with a spoon, cook until sausage is starting to brown. Add onion and sauté until translucent. Add garlic, salt, black pepper to taste, mushrooms and red pepper flakes. Stirring occasionally, cook until mushrooms release their liquid and meat is browned.
Step 2
Add tomatoes and wine, stirring up any brown bits on bottom of skillet. Bring to a boil and boil for 5 minutes. Add 1 cup of the Coconut Milk and stir to combine. Simmer until slightly thickened about 5 minutes.
Step 3
Add basil and stir to combine. Serve over pasta of choice and sprinkle with grated Parmesan, if desired.
  • Refrigerate remaining coconut milk in glass or plastic ware for coffee, cereal or smoothies.  Substitute coconut milk for water or cream in cooked oatmeal, sauces or curries for extra creaminess.
  • Dried basil can be substituted if fresh basil is not available.  The ratio is 1 part dried to 3 parts fresh herbs.