Farfalle with Turkey Sausage, Peas and Mushrooms

Source: Adapted from Giada De Laurentis - Everyday Pasta

1/2 cup EVOO (I used about 2 tablespoons in total)
1 pound Italian-style turkey sausages, casings removed (my family prefers chunks, so I left the casings on and cooked the links whole, then sliced them)
10 ounces cremini mushrooms (I used 2 packages of mushrooms - 1 button and 1 baby bellas)
3/4 teaspoon sea salt, plus more to taste
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta (bow-tie pasta)
1/2 cup freshly grated parmesan cheese

In a large saute pan, heat 2 tablespooons of the oil over high heat. Add the turkey sausage and saute until golden brown (place links in pan and turn occasionally until all sides have cooked, then remove from pan and slice. If any slices do not look cooked through, put back in pan to continue cooking for a little bit longer). Remove from pan.

Heat additional 2 tablespoons EVOO in pan (there was enough liquid/oil in the pan that I didn't feel that it was necessary to add more so I chose not to add it). Add mushrooms and 1/2 teaspoon of salt and pepper. Allow to cook until all the liquid from the mushrooms has evaporated, about 8-10 minutes. Add peas and allow to cook 2 minutes. Then, add the sausage back to the pan and cook until heated through, about 3 minutes.

Meanwhile, bring a large pot of water to boil and cook the pasta until al dente. Drain the pasta, and reserve 1/2 cup pasta cooking water. Add the pasta to the meat mixture over medium heat and mix together. Add the pasta cooking water to moisten and cook for about 5 minutes. Drizzle in remaining oil. Remove pan from heat and add the Parmesan, then toss to coat.

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