Prep time: 5 min
Cooking time: (as long as it takes to cook your pasta)... 10 minutes or so
Serves: 2-3
Ingredients:
2 tbsp extra-virgin olive oil
4 links of Italian sausage - I used 2 sweet fennel and 2 spicy fennel sausages, cut into 1" pieces
1/2 lb/250g cremini mushrooms, quartered
2 jumbo cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 can(14oz/398ml) diced fire roasted tomatoes, drained
Cooking time: (as long as it takes to cook your pasta)... 10 minutes or so
Serves: 2-3
Ingredients:
2 tbsp extra-virgin olive oil
4 links of Italian sausage - I used 2 sweet fennel and 2 spicy fennel sausages, cut into 1" pieces
1/2 lb/250g cremini mushrooms, quartered
2 jumbo cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 can(14oz/398ml) diced fire roasted tomatoes, drained
1 cup chicken broth
3/4 lb. dried pasta (I used Divella Conchiglioni because they are so cute and I had a half a package left from another delicious pasta dish)
3/4 lb. dried pasta (I used Divella Conchiglioni because they are so cute and I had a half a package left from another delicious pasta dish)
3/4 cup grated Parmigiano Reggiano
red chili pepper flakes (optional and to taste)
Directions:
1. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.
2. 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,, rosemary, 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.
3. When the pasta is cooked al dente, drain and add to the pasta sauce. Toss and sprinkle with Parmigiano Reggiano and serve. NOTE: if you are using mild sausages, add a pinch of red chili pepper flakes
Directions:
1. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.
2. 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,, rosemary, 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.
3. When the pasta is cooked al dente, drain and add to the pasta sauce. Toss and sprinkle with Parmigiano Reggiano and serve. NOTE: if you are using mild sausages, add a pinch of red chili pepper flakes
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