Wednesday, October 14, 2015
Michael Symon's Pasta with Mushrooms and Sage (and Sausage)
12 oz Italian sausage, cooked and sliced and set aside
1 lb pasta
1 T olive oil
8 oz (more or less) mixed mushrooms, I used cremini, porcini and oyster
3 T unsalted butter
3 T chopped fresh sage
1 c freshly grated Parmesan cheese, plus more for serving
Boil the pasta in well salted water until al dente, then reserve 1 c of the pasta water, drain the pasta and set aside.
Over medium high heat, heat the oil and cook the mushrooms, about 3 minutes. Flip the mushrooms, add the butter, and cook until the butter melts. Stir in the sage and season with salt and pepper.
Add the pasta and reserved pasta water and cook, stirring until blended. Remove from the heat, stir in the cheese and sausage, and serve with more cheese.