Sausage Spinach and Mushroom Pasta
Sweet Italian sausage ,sautéed mushrooms,
Servings: 0
Ingredients
- 2 tbsp extra virgin olive oil
- 10 oz rigatoni
- 1 lb sweet Italian sausage
- 4 oz mushrooms cleaned, stemmed and chopped.
- 6 oz spinach
- 3/4 cup Parmigiano reggiano freshly grated
- 2 cloves garlic minced
- 1/2 yellow onion chopped
- 1 cup reserved starchy pasta water
- kosher salt to taste
- black pepper freshly cracked
Instructions
- Bring a large pot of water to a boil over medium high heat.
- Heat a large sauté pan over medium high heat.
- Add olive oil to skillet then add sausage. Use a wooden spoon to break up sausage into pieces. Cook stirring occasionally until sausage is browned and almost cooked through, about 8-10 minutes.
- Add mushrooms to skillet and cook until mushrooms start to brown, about 3-4 minutes.
- Add onions and garlic to skillet and cook until onions start to get translucent about 2-3 minutes. Season with salt and pepper.
- Add your pasta to boiling water and cook until al dente, about 2 minutes shy of package directions.
- While pasta is boiling, add spinach to sausage, mushroom, onion mixture.
- Sauté spinach until wilted and cooked through. Continue to stir mixture.
- Drain pasta, reserving one cup of starchy water. Add pasta to sausage mixture.
- Season with salt and pepper. Add 1/2 cup of grated cheese, and slowly pour in pasta water until a thin sauce forms. You may not need all of the water depending on quickly this happens.
- Taste and adjust seasoning as needed. Top with remaining grated cheese. Serbe immediately.
Notes
- Chicken or Turkey sausage would be an excellent substitute if you don't eat pork.
- I used white button mushrooms, but cremini or portabella would go well here.
- The type of pasta doesn't matter, just make sure its a tubular shape, preferably with ridges.
- I don't recommend substituting another green for the spinach. Kale and escarole take much longer to cook unless you par blanch it.