It’s rare that we eat actual sausage in our house, because I am typically 1/2 way committed to eating healthy so we usually substitute fatty meats with leaner ones such as turkey bacon, chicken sausage, etc; however, on this day I thought we should splurge a little.
Be warned, that if spicy is not your thing, then I would suggest substituting the hot sausage for a milder one or use chicken sausage (any of the Al Fresco brand are great!). Oh, usually I add some spinach, arugula, or some sort of leafy green to this, but didn’t have any on hand. That’s the beautify of this recipe – t’s versatile! 🙂
1 pkg. Hot Sausage Links (remove from the casing)
1 red pepper chopped
1 small onion chopped
5 medium-large sized mushrooms chopped
2 garlic cloves minced
1 pkg. bow-tie pasta
1 cup pasta water
1/4 cup – 1/2 cup Parmesan cheese
Salt and Pepper
Red Pepper Flakes
1. Fill a pot with water, add a pinch of salt, and bring to a boil. Cook for 9 minutes (al dente).
2. Add olive oil to a saute pan to heat up, then add the red pepper flakes and chicken sausage. Cook the sausage for about 5 minutes, then add the chopped red pepper, onion, and garlic. Season with salt and pepper. Once the onions and peppers are translucent add the mushrooms and saute.
3. Drain the pasta but remember to keep 1 cup of the pasta water.
4. Pour the pasta water into the saute pan and stir.
5. Add the pasta and toss. Now is a good time to add any leafy greens if you have any.
6. Add the parmesan cheese. I put about 1/8 of a cup in a at a time. You will start to see the sauce thicken.
6. One the sauce thicken,, let the pasta simmer for 5-10 minute to really let the flavors blend.