Pasta with Sausage, Mushrooms and Onions:
Our kids are off from school on holiday break and I couldn’t be happier to have them on my hip spending some good quality time together. We have so many fun things to do on our list and, although I’m not sure how many we’ll get done, I don’t care because we’ll be doing it together. This week’s list includes The Getty Center, Space Shuttle, Surfliner Train, Ice Capades and whatever else we can squeeze in. Most importantly, I’ll be cooking some hearty yummy meals.
Our favorite neighbor Barry brought us some of the homemade sausages he makes every year. Oh boy, these sausages are so yummy and I wanted to make something hearty to bring out the great flavors. I stumbled upon a recipe in Martha Stewart Living magazine that sparked my imagination on what to do with the sausage so, I substituted sausage for the bacon in the recipe and created my own version of Pasta with Sausage, Mushroom and Onions. This recipe satisfied what my taste buds were craving.
Happy Holidays and Happy Cooking,
Ali in the Valley
Photo by: Ali
Recipe for Pasta with Sausage, Mushrooms and Onions:
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 sausage links, casings remove and meat crumbled
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)
While bringing a large pot of salted water to a boil, heat oil and sausage in a large skillet over medium heat until sausage is browned, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
Pushing onion and sausage to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and sausage into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.