This is a fast and super flexible dish that works with almost any kind of sausage and almost any kind of short pasta. My favorite sausages for this dish are kielbasa, bockwurst, brats, or Italian sausages. For the pasta, I've had great results using farfalle, rigatoni, penne, cavatappi and campanelle pasta!
- 4 Sausages (use your favorite kind) sliced crosswise
- 2 tbsp olive oil extra virgin
- 1 onion diced
- 4 cloves garlic minced
- 12 crimini mushrooms sliced
- 1 fresh tomato (large) seeded & diced
- 1 lb dry pasta (use your favorite kind)
- 1/2 cup chicken stock or white wine
- 2 tbsp butter
- 1/4 cup parmesan cheese grated
- salt and pepper to taste
- 1 handful fresh spinach
- 4 fresh scallions (green onions) chopped
- 4 fresh basil leaves chopped
- 1 tbsp parsley coarsely chopped
Start the pasta water boiling, and cook the pasta per the package's instructions. Drain and let sit in colander once cooked. Reserve about 1/2 cup of the pasta water.
In a large pan, fry the sausage pieces in olive oil until they are lightly browned. Remove from the pan and set aside.
Add the onion, garlic and mushrooms to the hot pan and cook until softened, or about 5 minutes.
Add the tomatoes to the pan with the onion, garlic & mushrooms. Cook for 1 minute and then add the chicken stock/white wine.
Add the cooked pasta and the browned sausage to the pan, along with the reserved pasta water. Add salt, pepper and the parmesan cheese and stir well, until the cheese is melted and the ingredients well combined.
Finally, fold in the butter and optional fresh herbs just before serving.