You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.
SERVES: 3 or 4
INGREDIENTS:
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
- 1/2 lb. mixed sliced fresh mushrooms (like oyster, shiitake, and cremini)
- 4 medium scallions (white and green parts), trimmed and thinly sliced
- 2 tsp. chopped fresh rosemary
- 1/8 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 cup drained canned diced tomatoes
- 1 cup lower-salt chicken broth
- 1 12-oz. package fresh linguine or fettuccine
- 3/4 cup freshly grated ParmigianoReggiano
INSTRUCTIONS:
- Bring a medium pot of salted water to a boil. 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, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2tsp. pepper 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.
- Meanwhile, cook the pasta according to the package directions until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
