Pasta with Sausage, Tomatoes and Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
You can use a combination of sweet and hot sausage for this. Adapted from Eccoqui Restaurant in Bernardsville, NJ via Bon Appetit. Ingredients:
2 1/2 pounds turkey sausages, casings removed, crumbled |
3 tablespoons olive oil |
1 1/2 pounds mushrooms, thickly sliced |
3 cups onions, chopped |
1 1/2 cups fresh basil, chopped |
1/4 cup fresh oregano, chopped |
6 cloves garlic, chopped |
1 cup dry white wine |
5 cups canned crushed tomatoes (with added puree) |
2 cups diced tomatoes (about 4 medium-large tomatoes) |
2 tablespoons olive oil |
1 1/4 pounds noodles |
1 1/2 cups grated pecorino romano cheese (about 4 1/2 ounces) |
Directions:
1. Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; saute 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and 2 tbsp olive oil; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish.
3. Serve, passing remaining cheese separately.
|
|