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olive oil ground sweet Italian sausage mushrooms scallions rosemary kosher salt ground black pepper tomatoes chicken broth fettuccine
Viewed: 34 - Published at: 4 years agoIngredients
- 2 tbsp olive oil, extra virgin
- 1 1/4 lb ground sweet Italian sausage
- 1/2 lb mixed sliced mushrooms
- 4 medium scallions (white and green parts), sliced thinly
- 2 tsp fresh rosemary, chopped
- 3/4 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup canned fire roasted tomatoes, drained
- 1 cup chicken broth
- 12 oz fettuccine
- 1 cup parmigiano-reggiano, shredded
Method
- Bring a pot of salted water to a boil.
- Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
- Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
- Add the mushrooms, scallions, rosemary, salt, and 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, then cover and reduce to a gentle simmer.
- Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
- Meanwhile, cook the fettuccine until al dente.
- Drain well and add to the sauce along with the parmigiano-reggiano.
- Cook over medium heat, tossing for 1 minute.
- Serve sprinkled with some more cheese and some black pepper, if desired.
