Ingredients45 m servings 1026 cals
- Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.
- Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
- Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
- Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine.
Per Serving: 1026 calories; 54.2 g fat; 98.9 g carbohydrates; 39.2 g protein; 53 mg cholesterol; 1518 mg sodium. Full nutrition
ReviewsRead all reviews 5
Recipe Group Selection: 05, October 2013 ~ This was just ok for us. Even adding the pasta water to the mix, it was kinda dry. I sautéed poblano peppers in place of the mushrooms as we don't c...
We just loved this recipe. This recipe is a fast recipe to prepare on a busy night. I had done a couple of tweeks to this recipe. I added onions and sub corn for peas. For the cooking I also...
I think I really prefer pasta with a sauce. I used hot turkey Italian sausage and added about 1/2 white wine to the mushrooms as they simmered, and allowed the liquid to evaporate before moving...