Ingredients

The following ingredients have 4 Servings
  • 4 Italian Sausages (crumbled)
  • 300 grams Mushrooms (sliced, I used Cremini but you can use whatever is easy)
  • 500 grams Rotini (Or any spiral or ridged pasta you have)
  • 2 Shallots (finely diced)
  • 3 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tbsp Salt (for the pasta water (you won't be eating this much salt))
  • 1 tsp Black Pepper (freshly cracked )
  • 1 tsp Red Pepper Flakes (more or less to taste)
  • 100 grams Gran Padano (grated, can also use Pecorino Romano or Pamigiano Reggiano )

Instruction

  • After decasing and crumbling the sausage, add them to a pan on medium heat with some butter and olive oil. Boil a pot of water and add the tbsp of salt. As we are only using the pasta water to salt the entire dish, it has to be heavily salted. Once the sausage begins to brown on the outside, add the pasta to the water.
  • Add the mushrooms and finely diced shallot, along with some pepper and garlic powder. Stir the pan around to mix everything up. Let cook for about 5-6 minutes, or until the pasta is done.
  • Reserve 1/4 cup of the pasta water and add it to the pan, then strain the pasta.
  • Add the pasta to the pan along with half of the grated cheese. Mix everything up so the pasta is coated in a bit of the liquid-y "sauce". Taste for salt and add more if you think you need it.
  • Plate and top with some red pepper flakes, more grated cheese, and garnish with some chopped green onion if you want. You can also use flat leaf or curly parsley.