Ingredients
- 1 lb orecchiette
- 1 lb hot Italian sausage, casings removed
- 1 (10 ounce) package white mushrooms or 1 (10 ounce) package brown button mushrooms, sliced
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 2 cups loosely packed basil leaves, torn up
- 1/2 cup parmesan cheese, grated
Directions
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Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
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Drain, reserving 1/4 cup cooking water.
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Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
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If necessary, break large pieces apart with a wooden spoon.
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Add mushrooms and cook an additional 5 minutes.
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Pour in wine, reserved pasta water and black pepper.
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Stir in basil.
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Remove from heat; toss with pasta and cheese.
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Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
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Add all of the pasta.
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With wooden spoon, stir once or twice to prevent sticking.
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Check at suggested time; if cooked properly, there will be no white inside.