Pasta with Sausages and Mushrooms
Pasta con Salsiccie e Funghi
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4 Tablespoons Olive Oil
1 pound spicy (hot) Italian Sausage, out of the casing
1/8 teaspoon Red Pepper Flakes
4 large cloves Garlic
½ cup chopped Onion
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon chopped fresh Sage
½ teaspoon chopped fresh Rosemary
1 pound small Cremini or button mushrooms, brushed clean, stems trimmed and quartered
1 cup White Wine
2 cups Chicken Stock
1/8 cup thinly sliced fresh Basil leaves
½ cup chopped fresh Parsley leaves
½ - ¾ cups Parmesan cheese
1 pound spaghetti, toriglioni, or corkscrew pasta.
Bring a large pot of salted water to boil (for the pasta).
In a large, deep sauté pan, heat 2 Tablespoons of olive oil over medium high heat.
Add the sausage. Saute, breaking up the meat into small pieces with the back of a wooden spoon. Cook until the sausage is cooked through and there is no pink color left.
Remove the cooked sausage with a slotted spoon and set aside.
Add the red pepper flakes, garlic, onion, salt, pepper, sage and rosemary. Saute over medium heat until the onions are soft, about 5 - 7 minutes.
Add 2 more Tablespoons of olive oil to the pan. Turn heat to high. Add mushrooms. Saute, stirring constantly until they are golden brown, but still hold their shape, about 3 - 4 minutes. The mushrooms will absorb the oil readily. Watch the pan carefully.
Add sausage back into the saute pan. Stir to combine well.
Add the white wine stirring well and scraping the brown bit at the bottom of the pan. Bring to a boil and cook 2-3 minutes until reduced by half.
Add Chicken Stock, basil and half of the parsley. Stir well bring to a boil, and simmer for 10 to 12 minutes.
While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot.
Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, about 3 minutes. Remove from the heat. Add the cheese. Toss gently.
Serve the pasta sprinkled with the remaining parsley and additional cheese to taste.
©2013 Nick Stellino Productions