Cooking / Mains / Recipe Index

Pasta with Fennel Sausage, Mushrooms, and Garlic Herb Butter

This is a down and dirty, last minute recipe that just goes to show you don’t need much when you’re working with quality ingredients.

We came back with quite the haul from Saturday’s trip to Arthur Avenue.  I immediately knew I would use two of the purchases (fresh pasta and sausage) together.  Remembering I had some garlic herb butter from Trader Joe’s in the fridge, a recipe quickly formed.

Pasta with Fennel Sausage, Mushrooms, and Garlic Herb Butter1

Simply remove sausage from its casing (I used a fennel flavor) and sauté with sliced mushrooms and olive oil, crumbling the sausage as you go.  The sausage is already seasoned, thanks to getting it from a legit butcher – less work for me. Meanwhile, boil a pot of water for your pasta. It should be boiling just as the sausage and mushrooms are done, which is perfect because fresh pasta only takes 2-3 minutes to cook.  [FYI: I used fresh cut spinach pasta and think a fettuccine-type shape works well.] When the pasta is done, drain and toss with garlic herb butter (or just butter and some herbs) and fresh grated parm.

HOT TIP: I bet this would be really good if you deglazed the pan with some white wine.  I didn’t have any lying around so a little pasta water worked for me.

Pasta with Fennel Sausage, Mushrooms, and Garlic Herb Butter2

This was a super quick meal to pull together and everything just tasted better because it was so fresh.  I served it with another great fresh dish: caprese salad made with freshly knotted boccancini from Arthur Avenue and farmers’ market basil and heirloom tomatoes.

Pasta with Fennel Sausage, Mushrooms, and Garlic Herb Butter3

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