It’s hard to know what to say on a day like today when such a terrible event has occurred. I’ll just say that my thoughts and prayers are with the people of Boston, and their loved ones. It’s hard to think of much other than Boston at a time like this, but I still wanted to share a recipe with you tonight, as I feel like there needs to be a sense of normalcy to provide comfort and peace, at least for me.
This recipe is a very comforting, and fairly healthy one. The mushrooms and onions, combined with the turkey sausage make a wonderfully hearty, but light topping for the pasta. Ron and I both loved this one.
Pasta with Mushroom-Sausage Ragu
8 oz pasta (a short shape such as penne, ziti, or shells)
1 cup plus 1 Tbsp 2% milk, divided
1 tsp cornstarch or arrowroot powder
2 Tbsp olive oil, divided
8 oz. button mushrooms, sliced
6 oz. portobello mushrooms, chopped
1 medium red onion, chopped
3 cloves garlic, chopped
1/4 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz. Italian turkey sausage, hot or mild, removed from casings
1 Tbsp tomato paste
1 Tbsp fresh thyme leaves, divided
1/4 cup Parmesan cheese, grated
red pepper flakes, to taste (optional)
1. Over high heat, bring a pot of salted water to a boil. Add pasta, and cook until al dente.
2. Combine the cornstarch (or arrowroot powder) with 1 Tbsp of the milk in a small bowl. Set aside.
3. While the pasta is cooking, place a large skillet over medium-high heat, and add 1 Tbsp of olive oil. Add the mushrooms and onions and cook about 9-11 minutes, until the liquid has evaporated, and the mushroom-onion mixture is lightly browned. Add the garlic, salt and pepper, and cook a minute more. Remove the mixture from the pan, and place in a bowl. Set aside.
4. Place skillet back on the stove, and add the remaining Tbsp of olive oil. Add the turkey sausage, and cook, breaking up the sausage, until cooked through, about 3-5 minutes.
5. To the sausage, add a cup of milk and the tomato paste, and bring to a simmer. Reduce the heat to medium low, add the cornstarch slurry, and cook about a minute until slightly thickened, stirring constantly. Add back the mushroom mixture, and 2 tsp of fresh thyme. Taste, and add salt and pepper to taste, and red pepper flakes if desired.
6. Serve over the pasta, or do as I did, and mix together with the pasta. Sprinkle the remaining thyme over the top.
Source: Apple a Day (who adapted it from Clean Eating, March 2013)