Pasta with Mushrooms and Turkey Sausage
Serves 4 – 6
1 Tbs olive oil
1 yellow onion, finely chopped
3/4 lb hot or mild Italian turkey sausages, casings removed
10 to 12 oz button mushrooms, wiped clean and sliced
1 tsp fresh rosemary, chopped
Coarse kosher salt and freshly ground pepper, to taste
1/3 cup dry white wine
1 bay leaf
3/4 cup low-sodium chicken broth, plus more as needed
12 oz pasta
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Chopped fresh flat-leaf parsley for garnish
In a heavy, very large fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the sausages, increase the heat to high and cook, breaking up the meat with a fork, until no longer pink, about 4 minutes. Add the button mushrooms and rosemary, and season with salt and pepper. Stir until the mushrooms begin to soften, about 5 minutes. Add the wine and bay leaf and boil until almost all of the liquid evaporates, about 4 minutes. Add the 3/4 cup broth and simmer, stirring occasionally, about 10 minutes, adding more broth if needed.
Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add to the pan with the sauce and stir until the sauce coats the pasta. Remove from the heat and stir in the 1 cup cheese. Adjust the seasonings with salt and pepper.
Transfer the pasta to warmed individual bowls or a large warmed serving bowl. Garnish with the parsley. Serve immediately and pass more cheese at the table.
Note: The sauce can be made a day ahead and then reheated before adding the pasta and cheese.