Farfalle with Turkey Sausage, Peas, and Mushrooms Recipe
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Ingredients: |
Ingredients: 1/2 cup extra virgin olive oil
1 pound Italian-style turkey sausages, casings removed
10 ounces mushrooms, sliced (don’t wash the mushrooms before using, but you can wipe them with a
paper towel before slicing)….or buy pre-sliced mushrooms
3/4 tsp sea salt, plus more to taste
3/4 tsp freshly ground black pepper, plus more to taste
10 ounces (package) frozen peas, defrosted slightly
1 pound dried farfalle pasta (bow-tie pasta or your favorite shape)
1/2 cup Parmesan cheese, freshly ground
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Directions: |
Directions:Bring a large pot of salted water to boil for the pasta. Meanwhile, in a large sauté (frying) pan, heat two tablespoons of the oil over a high flame.
Add the turkey sausage and sauté until golden brown, breaking any large clumps; about five minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towel and set aside.
Heat two more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Sauté until all the liquid from the mushrooms has evaporated; about eight minutes. Add the peas and sauté for two minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended; about three minutes.
When the water comes to a boil, add the pasta and cook. Stir occasionally, until al dente; about eight minutes. Drain the pasta, reserving a half cup of the cooking water. Return the pasta to the pot and add the meat mixture.
Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten; about five minutes. Drizzle with remaining oil. Season the pasta with salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. |
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