Balsamic Mushroom and Sausage Pasta
, 4 servings
Tube pasta tossed in a glossy sauce of browned mushrooms, hot sausage, tomato paste and balsamic.
| 30 ml extra-virgin olive oil (for the mushrooms) | Brown mushrooms, 7-9 min, set aside | Return mushrooms, add paste, flakes, pepper | Add balsamic, scrape 30 sec | Toss pasta, butter, 30 sec until glossy | Platter, top with Parmesan | ||
| 28 g unsalted butter (for the mushrooms) | |||||||
| 450 g crimini or button mushrooms, cut into 6 mm pieces | |||||||
| 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt (for the mushrooms) | |||||||
| 30 ml extra-virgin olive oil (for the sausage) | Cook sausage 2 min, breaking up | Brown onion 5 min | Add garlic, cook 2 min | ||||
| 225 g hot Italian sausage | |||||||
| 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt (for the sausage) | |||||||
| 1 large red onion, finely chopped | |||||||
| 4 garlic cloves, coarsely chopped | |||||||
| 32 g tomato paste | |||||||
| 1/4 tsp crushed red pepper flakes | |||||||
| Freshly ground pepper | |||||||
| 80 ml balsamic vinegar | |||||||
| 340 g medium tube pasta (mezzi rigatoni or pipe rigate) | Boil pasta al dente, reserve liquid | ||||||
| Kosher salt, for the pasta water | |||||||
| 240 ml pasta cooking liquid, reserved (use 120 ml, more as needed) | |||||||
| 28 g unsalted butter (to finish) | |||||||
| Finely grated Parmesan, for serving |
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