Pasta with Mushrooms & Turkey Sausage
July 13, 2015
This Pasta with Mushrooms & Turkey Sausage is a great weeknight pasta dish to feed your family. Of course, this would exclude my daughter who only eats pasta with butter and Parmesan. It's her loss!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Ingredients
1 yellow onion, finely chopped
¾ pounds hot or mild Italian turkey sausages, casings removed
12 ounces button mushrooms, wiped clean and sliced
1 teaspoon fresh rosemary, chopped
Coarse kosher salt and freshly ground pepper, to taste
¾ cup low-sodium chicken broth, plus more as needed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Directions
1In a heavy, very large fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.
2Add the sausages, increase the heat to high and cook, breaking up the meat with a fork, until no longer pink, about 4 minutes.
3Add the button mushrooms and rosemary, and season with salt and pepper. Stir until the mushrooms begin to soften, about 5 minutes.
4Add the wine and bay leaf and boil until almost all of the liquid evaporates, about 4 minutes.
5Add the ¾ cup broth and simmer, stirring occasionally, about 10 minutes, adding more broth if needed.
6Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add to the pan with the sauce and stir until the sauce coats the pasta. Remove from the heat and stir in the 1 cup cheese. Adjust the seasonings with salt and pepper.
7Transfer the pasta to warmed individual bowls or a large warmed serving bowl. Garnish with the parsley. Serve immediately and pass more cheese at the table.
Note
1The sauce can be made a day ahead and then reheated before adding the pasta and cheese.
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December 8, 2017
Add the sausage, increase the heat to high, and cook until no longer pink, breaking up with a fork, about 4 minutes.