20-Minute Spicy Sausage & Mushroom Pasta
½ pound dried linguine, or pasta of your choice
2 tablespoons olive oil
¾ pound hot Italian sausage, casings removed
½ cup diced shallots
1 tablespoon finely minced garlic
½ teaspoon red pepper flakes
¼ teaspoon dried fennel, crushed
¼ teaspoon dried oregano
2 cups sliced crimini or button mushrooms, roughly chopped
1 28-ounce can crushed Roma tomatoes
2-3 pinches sugar
2-3 sprigs fresh thyme
fresh grated parmesan cheese
Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.
While the pasta boils, heat a large skillet with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Cook until the sausage is no longer pink (about 1-2 minutes) and add the shallots, garlic, pepper flakes, fennel, oregano, and mushrooms. Sauté the items together for another 1-2 minutes.
Add tomatoes with its juices and bring to a boil. Add the sugar, thyme and lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Allow the items to simmer for 8-10 minutes. Remove the thyme sprigs.
Toss in the cooked/drained linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with freshly shaved parmesan.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.