Dark and moody in color but surprisingly bright and light to eat, this quick dish comes together in just 30 minutes. Most of the ingredients are likely to be in your pantry, or at the least, easy to source.
Hot Italian sausage sings backup in this dish to a pound of mushrooms and a heap of caramelized red onion. A glug of balsamic vinegar, used to scrape up any browned bits that build up on the bottom of the pot, adds complexity, acidity, and a little sweetness in one fell swoop. Use a mid-length tube-shaped pasta so all the mushroom and sausage bits have a place to snuggle.
We had fresh basil on hand, so some coarsely chopped basil was both mixed into the pan at the end of cooking, and also used as a garnish. Serve with a side salad and voila, dinner done. Of course if you want to amp up the meal a bit, some tasty, toasty garlic bread is always a welcome companion. We served ours with a side of roasted broccoli rabe.
Balsamic Mushroom and Sausage Pasta
Ingredients
- 12 oz. medium tube pasta (such as mezzi rigatoni or pipe rigate)
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
- 4 Tbsp. extra-virgin olive oil, divided
- 4 Tbsp. unsalted butter, divided
- 1 lb. crimini or button mushrooms, cut into ¼” pieces
- 8 oz. hot Italian sausage
- 1 large red onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 Tbsp. tomato paste
- ¼ tsp. crushed red pepper flakes
- Freshly ground pepper
- ⅓ cup balsamic vinegar
- 1/2 cup fresh basil, roughly chopped, loosely packed (optional)
- Finely grated Parmesan (for serving)
Directions
- Cook 12 ounces medium tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large Dutch oven or other heavy pot or skillet over medium-high until butter is melted. Add 1 pound crimini or button mushrooms, cut into ¼” pieces, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt; cook, stirring occasionally, until liquid is evaporated and mushrooms are browned, 5–7 minutes. Transfer to a small bowl.
- Heat remaining 2 tablespoons extra-virgin oil in same pot over medium-high. Add 8 ounces hot Italian sausage and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, breaking meat into smaller pieces with a wooden spoon or heatproof rubber spatula, until cooked through, about 2 minutes.
- Add 1 large red onion, finely chopped, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 4 garlic cloves, coarsely chopped, and cook, stirring often, until combined and fragrant, about 2 minutes. Return mushrooms to pot and add 2 Tbsp. tomato paste and ¼ teaspoon crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until paste is darkened in color, about 2 minutes. Pour in ⅓ cup balsamic vinegar and cook, scraping up any browned bits stuck to bottom of pot, 30 seconds.
- Reduce heat to medium. Add pasta, ½ cup reserved pasta cooking liquid, and remaining 2 tablespoons unsalted butter. Cook, stirring often and adding more pasta cooking liquid a little at a time if needed, until pasta is coated and sauce is glossy, about 30 seconds. Stir in chopped basil if using.
- Transfer pasta to a platter; top with finely grated Parmesan and more basil, if using.
Recipe by Kendra Vaculin for Bon Appétit
Accounting for Taste 