Pasta with Spicy Sausage
by Gina Jantzen

URL Source:
Source: Food Network Magazine (with modifications)
Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 4


12 ounce Pasta (I used bowtie once and rigatoni once)
2 tablespoon(s) EVOO, plus more for drizzling
3 Links of fresh spicy Italian sausage, casings removed
2 Spring onions (white & light green parts only) OR 1 bunch scallions sliced, plus more to serve
4 clove(s) Garlic, sliced thin
8 ounce Sliced mushrooms
Salt & freshly ground pepper
1.5 pint Cherry tomatoes, halved
1/2 cup(s) Frozen peas (or more)
1/2 cup(s) Chicken broth (Could use low-sodium if preferred)
1/2 cup(s) Grated Pecorino romano cheese, plus more for serving

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions/scallions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, salt and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and peas and cook until they soften slightly, about 3 more minutes.

Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the chicken broth to the skillet and cook, stirring, 1 minute. Stir in the pasta (I did not use the full pound of pasta) and cheese, adding some of the reserved cooking water to loosen, if necessary (I did not need to use any of the pasta water). Season with salt and pepper. Drizzle with olive oil and top with more cheese and spring/green onions.  Serve!

Notes:Will consider adding white wine to the recipe next time!