Mushroom pasta is one of my all-time favourites (see: my creamy mushroom mafaldine), but sometimes when I’m craving that earthy mushroom flavour without all the heavy cream, I make this herby mushroom and sausage balsamic ragu. It’s loaded with all off my favourite herbs, and big splashes of balsamic vinegar and extra virgin olive oil for a lighter, more summery version of my favourite pasta.
The key is lots of mushrooms – I like to use a mix of creminis, portobello and buttons, but you can use whichever kind you like best! I also tossed in fresh basil because I had some in my garden, but you can just sub in dried if you don’t have any on hand. Because this pasta doesn’t have a traditional sauce, I like to go heavy-handed with the balsamic, olive oil and herbs so that the pasta doesn’t get too dry. In essence: the more, the merrier for this recipe.
- 1 package pappardelle pasta (or your favourite pasta)
- 500g fresh uncased sausage (or 3 sausages worth)
- 2 packs of large gourmet mushrooms, sliced (I like to use a mix of cremini, portobello and mushroom)
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 cup of fresh basil
- 1 tablespoon dried rosemary
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- Fresh grated parmesan, to serve
- Set a large pot of water to boil and cook pasta to your preference.
- Meanwhile, add a drizzle of olive oil to a large skillet with heat on medium-high, and sauté the garlic, onions and sausage for 5 minutes, or until sausage is almost cooked through.
- Add in mushrooms, dried herbs, balsamic vinegar and olive oil and let simmer for 5-7 minutes, or until mushrooms are tender and softened.
- Turn off the heat and sprinkle in the fresh basil, mixing it thoroughly with the mushroom ragu.
- Serve pasta into bowls, and top with mushroom ragu. Sprinkle with fresh grated parmesan.