Ingredients
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kosher salt (for boiling pasta)
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12 ounces spaghetti
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3 teaspoons extra-virgin olive oil
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3/4 lb Italian sausage (sweet or hot with casings removed)
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1 (8 ounce) package sliced mushrooms (mixed)
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3 tablespoons tomato paste
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1 teaspoon fresh rosemary, chopped
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1/4 cup heavy cream
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shredded parmesan cheese, for topping
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fresh ground pepper
Instructions
- Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 2 teaspoons oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes. Stir in the tomato paste and rosemary and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper.
- Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.