Balsamic Mushroom and Sausage Pasta

By Kendra Vaculin · bonappetit.com

25 min4 servings

Tube pasta tossed with browned mushrooms, Italian sausage, and a balsamic-tomato sauce finished with butter.

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prepBring a large pot of salted water to a boil
12 oz. / 340 g medium tube pasta (such as mezzi rigatoni or pipe rigate)	Cook pasta in boiling salted water until al dente					Add pasta & ½ cup pasta water, stir until glossy, 30 sec	Transfer to platter; top with Parmesan
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt (for pasta water), plus more
2 Tbsp. extra-virgin olive oil (for mushrooms)	Heat oil & butter, cook mushrooms until browned, 5–7 min	Remove mushrooms; heat oil, cook sausage until done, 2 min	Cook onion 5 min, browned; add garlic, 2 min	Return mushrooms, add tomato paste & red pepper; cook 2 min	Pour in balsamic vinegar, scrape pan, 30 sec
2 Tbsp. unsalted butter (for mushrooms)
1 lb. / 455 g crimini or button mushrooms, cut into ¼" pieces
8 oz. / 225 g hot Italian sausage
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (for sausage)
2 Tbsp. extra-virgin olive oil (for sausage)
1 large red onion, finely chopped
4 garlic cloves, coarsely chopped
2 Tbsp. tomato paste
¼ tsp. crushed red pepper flakes
80 ml balsamic vinegar

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