Servings:three to four.
You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.
Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
与此同时,根据包装蒂姆煮意大利面ing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
This is a delicious recipe. I have made it a few times, added more tomatoes and mushrooms the last time and it was even better! I also recommend trying with Penne, Rigatoni or Ziti instead of the thin, longer pasta.
Good recipe, I used fresh tomatoes instead of canned, I think I would increase the amount of tomatoes and mushrooms, also even with the low sodium chicken broth skip the added salt.
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