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Today, our month of easy pasta continues with this simple, flavorful dish. The lovely MAV from More & Co. shares the recipe for her favorite decadent lunch. Here’s how to make it…
Pasta with Sausage, Mushrooms and Lemon
by Maria Alexandra Vettese (MAV) of More & Co.
Sometimes I like a big old pasta lunch in the middle of a work day or on a Sunday. This is a combination I make often for such fun and indulgent lunches. I’ve also been known to crack out a glass of midday wine. No problem with that from time to time! I got the delicious sausage and beautiful local mushrooms from a wonderful little grocer, The Farm Stand, in Portland, Maine. I encourage you to seek out special ingredients when you are making pasta dishes because I think when it comes to pasta, the simpler the better and when a recipe calls for simple things, it’s lovely to treat yourself to the best of them! xo, MAV
Recipe: Pasta with Sausage, Mushrooms and Lemon
Serves two with good appetites (or one with leftovers for tomorrow)
What you’ll need:
1/2 lb. spaghetti
2 sausages, cooked and chopped
2–3 cups mushrooms, roughly chopped
1 lemon, zested and cut in half
1 garlic clove, chopped
1 stick unsalted butter
Parmesan cheese
Romano cheese
Salt and pepper, to taste
First, prepare the ingredients: Fully cook the sausage, chop the mushrooms, zest and cut the lemon, chop the garlic and start to boil the water for your pasta.
When this is all underway, in a medium skillet, gently melt the butter. With the heat on very low, add in the garlic and lemon zest. Keep that mixture warming on low for a few minutes and then add the mushrooms, turning the heat up to medium. Let the mixture sauté, stirring frequently, while the pasta boils.
Just before draining the pasta, carefully remove and reserve a cup of the pasta water. When the pasta has drained, place it back into the pasta pot and add the pasta water back in. Stir your pasta so it doesn’t stick. Put a lid on the pasta pot while your mushrooms finish (shouldn’t be too far behind at this point). I like my mushrooms slightly browned but not soggy. When they are done to your liking, add the mushroom mixture, with all of its fat, and the chopped sausage to the pasta pot with your pasta and stir well.
Plate your pasta, along with its fixings, and add salt and pepper to taste. Add a generous amount of parmesan and romano and serve with half of the lemon, ready to squeeze on top before eating. Enjoy!
Thank you so much, MAV!
P.S. More recipes, including pasta with tomatoes and garlic and the best garlic bread.
(Photos and recipe by Maria Alexandra Vettese. Thanks to Caroline Donofrio for her help with this series)
