I have to agree with Anita that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.
I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.
Fresh Pasta with Grilled Sausage and Mushrooms
- ¾ pound chicken sausage
- Kosher salt
- 2 extra-virgin olive oil
- ½ pound mushrooms oyster, shiitake, and cremini, sliced
- 4 green onions sliced
- 2 teaspoon rosemary fresh, chopped (or 1/2 teaspoon dried, crushed)
- ⅛ teaspoon dried red pepper flake or more
- ground black pepper
- 1 cup diced tomatoes canned, drained
- 1 cup chicken broth
- 12 ounces fresh pasta linguine or fettuccine
- ¾ cup Parmigiano-Reggiano cheese freshly grated, divided
- Grill the sausage until just done. Do not over-cook. Remove from heat and slice.
- Bring a large pot of salted water to a boil.
- Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
- Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, Cook, stirring often, until the mushrooms begin to brown.
- Add the diced tomatoes, broth and grilled sausage. Bring to a boil, then reduce to a simmer. Cover and let simmer for 5 minutes.
- Meanwhile, cook the pasta per package instructions. Drain well.
- Add pasta to the skillet with half of the cheese. Toss to combine.
- Serve sprinkled with remaining cheese and black pepper, to taste.
Nutritional values are approximate.