Craving a one‑pan pasta that’s big on flavour but easy to pull off? This balsamic Sausage Pasta with Mushrooms fits the bill. Savory sausage and earthy mushrooms get cooked up with garlic and tomato paste, then brightened by a hit of balsamic vinegar and polished off with butter for a glossy sauce. Toss it with your favourite pasta, top with fresh parsley and Pecorino, and dinner’s ready.
Sausage Pasta with Mushrooms
Pasta tossed with Italian sausage, sautéed mushrooms, garlic, tomato paste, and a splash of balsamic, finished with butter, parsley, and Pecorino.
Ingredients
- 4 Tablespoons Olive Oil
- 1 Pound Mixed Mushrooms Cleaned & Finely Chopped
- 8 Ounces Italian Sausage Meat
- 4 Large Garlic Cloves. Minced
- 3 Tablespoons Tomato Paste
- 1/2 Teaspoon Red Pepper Flakes
- Salt & Pepper To Taste
- 1/3 Cup Balsamic Vinegar
- 2 Tablespoons Unsalted Butter
- 1 Pound Pasta
- 1/4 Cup Finely Chopped Fresh Parsley
- Grated Pecorino Romano Cheese
Instructions
- Fill a large pot with water, season it generously with salt, and bring it to a rolling boil.
- While the water heats, warm 2 tablespoons of olive oil in a large skillet over medium‑high heat. Add the chopped mushrooms and cook, stirring now and then, until they’re lightly browned (about 7 minutes). Scoop them into a bowl and set aside.
- Once the water is boiling, add the pasta and cook according to the package directions until it’s just al dente.
- In the same skillet, pour in the remaining 2 tablespoons of oil. Crumble in the sausage meat and cook over medium heat, breaking it up with your spoon, until it’s no longer pink (about 7–8 minutes).
- Stir in the minced garlic and cook for another minute. Then return the mushrooms to the pan.
- Stir in the tomato paste, Calabrian chili pesto (or red pepper flakes), and a pinch of salt and pepper. Cook for 2 minutes until the paste darkens slightly.
- Pour in the balsamic vinegar and let it bubble for a minute, scraping up any tasty bits from the pan.
- Drain the pasta, saving about 1 cup of the cooking water. Add the pasta to the skillet along with half the reserved water. Turn the heat to high and toss continuously until the sauce clings to the noodles and thickens. Stir in the butter until the sauce goes glossy.
- Divide the pasta between bowls, sprinkle with chopped parsley and grated Pecorino Romano, and dig in!
