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fresh pasta with sausage and mushrooms

 


ingredients

Serves 3 or 4

 Kosher salt


2 Tbs. extra-virgin olive oil

3/4 lb. sweet Italian chicken

sausage, cut into 1-inch pieces

1/2 lb. mixed sliced fresh mushrooms (like oyster, shiitake,

and cremini)

4 medium scallions (white and

green parts), trimmed and

thinly sliced

2 tsp. chopped fresh rosemary

1/8 tsp. crushed red pepper flakes

 Freshly ground black 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 ParmigianoReggiano


You can find fresh pasta in the refrigerated section of your supermarket.

For a spicier dish, use hot Italian chicken sausage.


1. Bring a medium pot of salted waterto a boil. Meanwhile, heatthe 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

1/2tsp. pepper and cook, stirring often, untilthe 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 untilthe sausage is

heated through and the flavors are melded, about 5 minutes.

2. Meanwhile, cook the pasta according to the package directions until it’s just

al dente. Drain well and add to the sauce along with half ofthe Parmigiano.

Cook over medium heat,tossing for1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper. —Tony Rosenfeld

PER SERVING:490CALORIES | 30g PROTEIN | 55gCARB | 17g TOTALFAT | 4.5g SAT FAT |

5gMONOFAT | 1.5g POLYFAT | 115mgCHOL | 1,280mg SODIUM | 5gFIBER

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