Servings: three to four.
You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.
Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
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This is a delicious recipe. I have made it a few times, added more tomatoes and mushrooms the last time and it was even better! I also recommend trying with Penne, Rigatoni or Ziti instead of the thin, longer pasta.
Good recipe, I used fresh tomatoes instead of canned, I think I would increase the amount of tomatoes and mushrooms, also even with the low sodium chicken broth skip the added salt.
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