I so love this recipe: Pasta with Turkey Sausage, Peas and Mushrooms is packed with flavor and requires minimal effort. This is perfect for those of you who don’t groove on a saucy pasta. Of course, The Jersey Girl grooves on all pasta, but to each his own!
The recipe calls for farfalle aka bow ties, but orecchiette is what I had on hand, so that’s what went in this dish. Any short pasta will due. I can see this going well with mezze rigatoni, too.
Please note I totally do not use as much salt as Giada calls for.
I used baby bella mushrooms that were already sliced to save myself some time. Shortcuts are sometimes God’s plan.
Pasta with Turkey Sausage, Peas and Mushrooms
Course: Main, PastaCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutesIngredients
1/2 cup extra virgin olive oil, divided
1 lb. turkey sausages, casings removed
10 ounces cremini mushrooms, sliced
3/4 tsp. sea salt, plus more to taste
3/4 tsp. freshly ground black pepper, plus more to taste
1 (10-ounce) package frozen peas, defrosted slightly
1 lb. dried farfalle pasta (bow-tie pasta)
1/2 cup freshly grated Parmesan cheese
Directions
- In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
- Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all of the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving 1/2 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 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.
