Chicken Sausage and Mushroom Pasta

This pasta dish is sure to become a fan favorite as it brings all the flavors to the forefront with a subtle kick!

Directions

Bring water to a boil in prep for the noodles. Season boiling water with 1 1/2 tablespoons of salt. Once water is boiling, add the pasta and cook 1 minute less than package directions.

While the pasta cooks, start the sauce. Heat olive oil and butter in a large saucepan over medium-high heat. Add the onions and mushrooms, season with a pinch of kosher salt, and let cook 3-5 minutes until they start to soften and reduce.

Add the garlic and sliced chicken sausage and continue to cook, about 10 minutes until the mushrooms are fully cooked and the sausage as browned slightly on the sides. Add halved tomatoes, broth, oregano, and red pepper flakes.

Drain the pasta, reserving one cup of pasta water. Add the cooked drained pasta to the sauce and continue to cook until the sauce has thickened slightly, about 2-3 more minutes

Remove from heat and stir in parsley and cheese. Taste and adjust seasoning with additional salt and pepper as need.

Ingredients

1 package of Bilinski’s Organic Wild Mushroom chicken sausage

1 pound of dry pasta (such as bowties, penne, rotini, etc.)
Kosher salt
2 tablespoons Olive oil
2 tablespoons butter
1 medium yellow onion, diced
1 pound button or baby bella mushrooms, sliced
2 garlic cloves, grated or crurshed
1 pint cherry or grape tomatoes, halved
1 cup low-sodium chicken broth
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup minced fresh parsley
1/3 cup grated parmesan cheese