One-Pot Pasta with Sausage, Mushrooms, and Peas

cookscountry.com

LuAnn

subheading: GATHER YOUR INGREDIENTS:

1 pound cremini mushrooms, trimmed and sliced thin

1 pound sweet Italian sausage, casings removed

2 shallots, chopped

1 ¼ teaspoons table salt

1 teaspoon pepper

¼ teaspoon red pepper flakes

½ cup dry white wine

12 ounces (4½ cups) medium pasta shells

4 cups water

2 cups frozen peas

1 cup fresh basil leaves, chopped

1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

2 teaspoon grated lemon zest, plus lemon wedges

You can substitute white mushrooms for the cremini and 12 ounces (3⅓ cups) of orecchiette for the medium pasta shells. if desired. The pasta will not absorb all the cooking liquid in step 2; stirring vigorously in step 3 helps thicken the sauce so it will coat the pasta. For a nonalcoholic version, substitute ½ cup of water for the wine in step 2 and stir in 1 tablespoon of lemon juice with the lemon zest in step 3. There is no need to thaw the peas. You can substitute white mushrooms for the cremini and 12 ounces (3⅓ cups) of orecchiette for the medium pasta shells. if desired. The pasta will not absorb all the cooking liquid in step 2; stirring vigorously in step 3 helps thicken the sauce so it will coat the pasta. For a nonalcoholic version, substitute ½ cup of water for the wine in step 2 and stir in 1 tablespoon of lemon juice with the lemon zest in step 3. There is no need to thaw the peas.

Note: Ingredients may have been altered from the original.

Directions at cookscountry.com

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