Pasta with Spicy Italian Sausage and Mushrooms

Pasta and sausage has always worked for me; the internal debate on whether to try this one did not last long.

Pasta with Spicy Italian Sausage and Mushrooms
from Cooking Club of America
click to print

8 oz. spicy bulk Italian sausage

1 onion, finely chopped

1 carrot, finely chopped

1 fennel bulb, fronds removed and discarded, bulb finely chopped

16-oz. sliced mushrooms

2 c grape or cherry tomatoes, halved

1/2 c reduced-sodium vegetable broth or water

1/4 tsp salt

8 oz. shaped pasta, such as conchiglie (pasta shells) or orecchiette (little ears)

2 tbsp grated Parmesan cheese

Heat large nonstick skillet over medium heat until hot. Crumble sausage into skillet; cook and stir 3 minutes or until browned.

Place on paper towel-lined plate.


To same skillet, add onion, carrot and fennel. Cook 5 minutes or until softened, stirring occasionally.


Add mushrooms; cook 5 minutes or until vegetables are tender.


Stir in sausage, tomatoes, broth and salt. Bring to a boil. Cover pan; reduce heat to low. Cook 10 minutes. (Sauce may be made to this point up to 2 days ahead. Cover and refrigerate.)


Meanwhile, cook pasta in large pot of boiling salted water according to package directions. Drain, reserving 2 tablespoons of the cooking water.


In large bowl, toss pasta with sauce and reserved cooking water. Serve sprinkled with cheese.



This is another one that had me skeptical during cooking. Oddly enough, it made me think of Chili Mac. Since there is no seasonings added to the dish aside from salt, you are at the mercy of your sausage. I've said it before and I'll say it again: be sure to pick one you really like. I find the Johnsonville bulk sausage to be a good one as it has nice flavors and a little heat without a bunch of weird ingredients.

Texture is a big thing to me and the pasta, mushrooms, and sausage offered their own firm yet tender bites. The dish was a little soupy and I'm glad I left out the small quantity of pasta cooking water. Overall though, the moisture was just right.

While cooking the onions, carrots and fennel, I was really wondering if there should be some fat to cook them in since my Pampered Chef spatula left virtually none in the skillet. I made an olive oil addition before adding the mushrooms, but looking back on it that probably could've been skipped. The mushrooms quickly yielded their moisture and everything went swimmingly.

Cost:

• Italian sausage: $2.25
• onion: $0.27
• carrot: $0.19
• fennel bulb: $2.33
• mushrooms: $3.69
• grape tomatoes: $3.99
• shaped pasta: $0.44
• Parmesan cheese: $0.38

Total: $13.54 or $3.39 for each of four servings.

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