Spicy Sausage and Mushroom Pappardelle

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Hot Italian Chicken Sausage Links

removed from casing

225 g

White Mushrooms , chopped

2 cloves

Garlic , minced

60 g

Spinach Leaves

1 pinch

Crushed Red Pepper Flakes

to taste

Part-Skim Ricotta Cheese

to taste

Parmesan Cheese , grated

1 pckg

Pappardelle Pasta

15 mL

Canola Oil

to taste

Lemons , freshly squeezed

to taste

Salt

to taste

Ground Black Pepper

to taste

Italian Flat-Leaf Parsley

Cooking Instructions

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Step 1

Cook the Pappardelle Pasta (1 pckg) in salted water according to the package.

Step 2

Heat a heavy bottom skillet over medium high heat. Once hot, add Canola Oil (15 mL) and the Hot Italian Chicken Sausage Links (2) and cook for 3 minutes until it starts to brown.

Step 3

Add the White Mushrooms (225 g) and cook for another 3 minutes until soft. I like to add a tablespoon of butter here because I'm bad. You can pretend you didn't hear that.

Step 4

Add the Garlic (2 cloves) and Crushed Red Pepper Flakes (1 pinch) and cook until fragrant, about 30 seconds. Add the Spinach Leaves (60 g) and cook until it's wilted.

Step 5

Add some juice from Lemons (to taste) , Salt (to taste) , and Ground Black Pepper (to taste) .

Step 6

Toss the noodles and sausage mix together in a bowl. Present on a plate with a dollop of Part-Skim Ricotta Cheese (to taste) , Parmesan Cheese (to taste) and Italian Flat-Leaf Parsley (to taste) . Enjoy!