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kosher salt spaghetti extra-virgin olive oil sweet mushrooms freshly ground pepper tomato paste rosemary heavy cream Parmesan cheese
Viewed: 57 - Published at: 7 years agoIngredients
- Kosher salt
- 12 ounces spaghetti
- 3 teaspoons extra-virgin olive oil
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 8 -ounce package sliced mixed mushrooms
- Freshly ground pepper
- 3 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 1/4 cup heavy cream
- Shredded parmesan cheese, for topping (optional)
Method
- Bring a pot of salted water to a boil.
- Add the spaghetti and cook as the label directs.
- Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
- Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- Transfer to a bowl.
- Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high.
- Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes.
- Stir in the tomato paste and rosemary and cook, stirring, 1 minute.
- Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes.
- Season with salt and pepper.
- Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
- Top with shredded parmesan, if desired.
- Per serving: Calories 705; Fat 38 g (Saturated 14 g); Cholesterol 85 mg; Sodium 792 mg; Carbohydrate 68 g; Fiber 4 g; Protein 26 g
- Photograph by Antonis Achilleos
