Fresh Pasta with Sausage and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 Tbsp extra-virgin olive oil |
3/4 lb sweet Italian chicken sausage, cut into 1-inch pieces |
1/2 lb sliced mushrooms |
4 medium scallions, trimmed and thinly sliced |
2 tsp chopped fresh rosemary |
1/8 tsp crushed red pepper |
1 cup drained canned diced tomatoes |
1 cup lower-salt chicken broth |
1 (12-oz) package fresh linguine or fettuccine |
3/4 cup freshly grated Parmigiano-Reggiano |
Kosher salt |
Freshly ground black pepper |
Directions:
1. Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
2. Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
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