One of my New Year’s Resolutions is to make more savory, “real food” for my blog. Because if I keep up with the sweets, none of my clothes are going to fit. Has this happened to other new bloggers??!? Uh oh.
But today is a new day!!
Spaghetti with Sausage & Mushroom Sauce
Recipe slightly adapted from Food Network magazine–Nov ’11
Kosher salt, to taste & to season the pasta water
box of whole wheat spaghetti
3 teaspoons EVOO
3/4 pound spicy ground Italian sausage
8 ounces of sliced mixed mushrooms (I used a combination of white button, baby bella & Shiitake mushrooms.)
black pepper, to taste
3 tablespoons tomato paste
1 teaspoon chopped rosemary
1/4 cup heavy cream
shredded parmesan cheese, for topping
Bring a pot of salted water to boil. Add the spaghetti. Cook per the instructions on the box. Reserve 1 cup of the pasta water. Drain pasta.
In a large non-stick skillet, heat 1 teaspoon of EVOO. Add the Italian sausage and cook until browned over medium heat. Transfer sausage to a bowl and set it aside.
To the skillet, add 2 teaspoons of EVOO. Over medium-high heat, add the mushrooms. Season with salt and pepper and cook for 3-4 minutes. Add in tomato paste and rosemary. Stir for 1 minute.
Return the cooked sausage to the skillet. Add the cream and reserved pasta water, stir. Bring to a gentle simmer and cook for 8-10 minutes. Season with salt and pepper.
Combine spaghetti and sausage & mushroom sauce.
Top with parmesan cheese, if desired.
It was a great variation on typical spaghetti and meat sauce. The spiciness of the sausage gave it a good kick.