Pasta With Sausage, Mushrooms, & Balsamic Vinegar
We are a pasta-loving family, and we probably eat some type of pasta at least three times a week. What I like best about pasta is that you can make a different pasta dish every day of the year and never repeat yourself. Although some pasta dishes, especially from scratch fresh pasta, may take a little more of your time, there are an unlimited number of pasta dishes that can be pulled together in half an hour.
Just think about being able to serve your family a delicious hot bowl of pasta so quickly. Many pasta sauces can be prepared during the time it takes to boil the water and cook the pasta. I recently created a new category of pasta recipes called Pasta Pronto. If you add that category into my search engine, you can pull up several easy, quick pasta dishes that your family will love.
This pasta dish is unique because it uses a generous amount of balsamic vinegar to create the sauce. Sausage, mushrooms, and garlic are fried until golden brown, then a little tomato paste, balsamic vinegar, and pasta water help to create a delicious sauce that gently coats the pasta. I add a teaspoon of Calabrian pepper pesto in my version, but you could use a little red pepper flakes instead or skip the peppers altogether.
You could use just about any type of pasta with this sauce, but I prefer using a dry, short pasta as I like to finish cooking the pasta in the sauce. I like adding some finely chopped fresh parsley and grated Pecorino Romano cheese to serve this pasta.
Deborah Mele
Pasta With Sausage, Mushrooms, & Balsamic Vinegar
A uniquely flavored pasta dish featuring balsamic vinegar.
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 Teaspoon Calabrian Chili Pesto (or 1/2 Teaspoon Red Pepper Flakes)
- Salt & Pepper To Taste
- 1/3 Cup Balsamic Vinegar
- 2 Tablespoons Unsalted Butter
- 1 Pound Pasta
To Serve:
- 1/4 Cup Finely Chopped Fresh Parsley
- Grated Pecorino Romano Cheese
Instructions
- Heat a large pot of lightly salted water to a boil.
- In a large skillet, heat half the oil, and once sizzling, add the mushrooms.
- Cook, stirring often, until lightly browned, about 7 minutes.
- Remove the mushrooms to a bowl.
- Once the water comes to a boil, add the pasta and cook to manufacturers directions.
- Add remaining oil to the skillet, then add the sausage meat.
- Cook over medium heat, breaking up the meat as it cooks until it is cooked through, about 7 to 8 minutes.
- Add the garlic and stir, cooking an additional minute or two.
- Return the mushrooms to the pan, then stir in the tomato paste, chili pesto, salt and pepper.
- Cook until the paste begins to darken, about 2 minutes.
- Add balsamic vinegar to the pan.
- Once pasta is “al dente”, drain reserving a cup of pasta water.
- Add pasta to the skillet along with half the pasta water and cook over high heat, stirring continuously.
- Continue to cook until sauce thickens, then add the butter and stir to mix until
- sauce is glossy and thick.
- Serve in individual bowls with a sprinkling of parsley and grated Pecorino Romano cheese.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 54mgSodium: 491mgCarbohydrates: 35gFiber: 4gSugar: 7gProtein: 22g
