Balsamic Mushroom and Sausage Pasta
Ingredients
The pasta
-
12
oz
medium tube pasta (such as mezzi rigatoni or pipe rigate)
-
1½
tsp
Diamond Crystal or ¾ tsp. Morton kosher salt
The sauce
-
4
Tbsp
extra-virgin olive oil
-
4
Tbsp
unsalted butter
-
1
lb
crimini or button mushrooms, cut into ¼" pieces
-
8
oz
hot Italian sausage
-
1
large
red onion, finely chopped
-
4
cloves
garlic, coarsely chopped
-
2
Tbsp
tomato paste
-
¼
tsp
crushed red pepper flakes
-
⅓
cup
balsamic vinegar
-
Finely grated
Parmesan (for serving)
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and reserve 1 cup of the cooking liquid.
- In a large pot, heat olive oil and butter, then add mushrooms and cook until softened and browned.
- In the same pot, cook the sausage until browned, then add the chopped onion and cook until lightly browned.
- Add garlic, then return the mushrooms to the pot along with tomato paste and red pepper flakes, cooking until darkened.
- Pour in balsamic vinegar and cook briefly to scrape up browned bits from the pot.
- Reduce heat, add pasta and reserved cooking liquid, then stir until the pasta is coated and the sauce is glossy.
- Transfer to a platter and top with grated Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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