Karen
Spicy Sausage and Mushroom Pasta
1 ½ lbs. Italian sausage (either hot, sweet or a combination of both)
1 large shallot, finely chopped
1 stalk of celery, finely chopped
5 cloves garlic, smashed
½ tsp. Red pepper flakes
Salt and freshly ground pepper
2 Tbsp. red wine
1 Tbsp. red wine vinegar
½ cup chicken stock
¾ lb. fresh mushrooms, sliced
1 lb pasta (I like penne or rigatoni)
Extra virgin olive oil, for drizzling
¼ cup grated parmigiano-reggiano cheese
1 large handful of baby arugula
Preheat the broiler. Slide the sausages and place on a rimmed baking sheet. Broil, turning as needed, until golden brown all over (approximately 8-9 minutes). When done, cut into 1-2 inch lengths.
In a slow cooker, combine the shallot, celery, garlic, red pepper flakes, salt and several grinds of black pepper. Add the wine, vinegar and chicken stock. Top with the sausage pieces and cook on the low setting for 4 hours, stirring once or twice.
After 4 hours, uncover and add the mushrooms. Continue cooking for another 30 minutes. The sausage should be fully cooked and the mushrooms tender.
About 15 minutes before the sausage and mushrooms are done, bring a large pot of water to a boil and cook the pasta, according to package directions. Drain the pasta.
In a large serving bowl, combine the pasta with the contents of the slow cooker. Drizzle generously with olive oil, sprinkle the parmesan cheese over top and add the arugula. Give everything a toss and enjoy!
Serves 6.
