Ingredients:
- Kosher salt and freshly ground black pepper
- 8 ounces short cut pasta
- 4 tablespoons extra-virgin olive oil
- 16 ounces mild or spicy ground Italian sausage
- 3 clove garlic, minced
- Pinch red pepper flakes
- 1 tablespoon tomato paste
- 5 ounces shiitake mushrooms, trimmed from the stems and sliced
- 1 cup chicken broth
- 1/4 cup grated Parmesan, plus more for serving
- 2 tablespoon unsalted butter
- 1 teaspoon minced fresh rosemary
- 8 to 10 fresh basil leaves, torn
Ingredients:
- In a shallow pot, bring 5 cups of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
- Meanwhile, in a large skillet, heat 2 Tbsp of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepper flakes and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer. Add the broth and deglaze the skillet.
- Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with more parmesan and torn basil leaves.
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