Description
This Garlicky Mushroom Pasta with Sausage & Arugula is a 10 out of 10 weeknight dinner that comes together in 30 minutes.
Ingredients
Units
Scale
- 1 pound fettucine, papardelle, or tagliatelle
- 1 pound sliced baby bella mushrooms
- extra-virgin olive oil
- 1/3 pound ground Italian sausage
- 5 garlic cloves, sliced
- Chunk of parmesan, for grating
- 1 lemon, zest and juice
- 4 cups arugula
- 3 tablespoons butter, sliced
- garnish: red pepper flakes, basil, and parmesan
Instructions
- Put a large pot of pasta water on to boil.
- In a large skillet, heat 3 tablespoons olive oil and add mushrooms in even layer (you may need to do this in two batches.) Stir to coat mushrooms in oil, then cook undisturbed for 3 minutes. Sprinkle with salt and pepper, then stir well and continue cooking, stirring occasionally, for about 5 minutes. Transfer to a plate.
- Add sausage to the pan and sauté for about 5 minutes over medium-high, breaking up with a fork and stirring occasionally, until cooked through. Add the sliced garlic and sauté until golden. Return mushrooms to pan, toss well, and turn off heat.
- Meanwhile, add pasta to boiling water and cook according to package directions. Use a pasta scoop to transfer pasta into pan with mushrooms and sausage, allowing some of the pasta water to come with it. Grate a bunch of parmesan over the top, along with lemon zest and juice, arugula, butter. Toss well for a minute or two — put some muscle into it! You want everything to coat the pasta in a light layer of sauce.
- Serve with more grated parmesan, red pepper flakes, and basil