Great, easy pasta dish for the weeknight.
12 oz Orecchiette pasta (little ears)
2 tbsp EVOO
8 ounces chorizo or hot Italian sausage with casings removed
2 spring onions (green onions) sliced
2 garlic cloves, thinly sliced
8 oz cremini mushrooms, sliced
s/p
2 cups cherry tomatoes, halved
1/2 cup chicken stock
1/2 cup grated Parmesan cheese
Bring pot of water to boil. Add pasta and cook as directed. Orecchiette takes about 18 min vs 10 to 12 for regular pasta. Reserve 1/2 cup pasta cooking water.
Heat oil over medium heat and add sausage and cook, breaking up with a wooden spoon until brown.
Add spring onions and cook until soft, (3 min), add garlic, mushrooms, 1/2 tsp salt and pepper and cook until mushrooms start to brown. Add cherry tomatoes and cook until they soften.
Add stock to skillet and cook for 1 min. Stir in the pasta and cheese, add some of the pasta water to loosen. Season with s/p.
Divide among bowls, drizzle with EVOO and top with more cheese.
Serve.
12 oz Orecchiette pasta (little ears)
2 tbsp EVOO
8 ounces chorizo or hot Italian sausage with casings removed
2 spring onions (green onions) sliced
2 garlic cloves, thinly sliced
8 oz cremini mushrooms, sliced
s/p
2 cups cherry tomatoes, halved
1/2 cup chicken stock
1/2 cup grated Parmesan cheese
Bring pot of water to boil. Add pasta and cook as directed. Orecchiette takes about 18 min vs 10 to 12 for regular pasta. Reserve 1/2 cup pasta cooking water.
Heat oil over medium heat and add sausage and cook, breaking up with a wooden spoon until brown.
Add spring onions and cook until soft, (3 min), add garlic, mushrooms, 1/2 tsp salt and pepper and cook until mushrooms start to brown. Add cherry tomatoes and cook until they soften.
Add stock to skillet and cook for 1 min. Stir in the pasta and cheese, add some of the pasta water to loosen. Season with s/p.
Divide among bowls, drizzle with EVOO and top with more cheese.
Serve.
