I’ve made this dish with mushrooms but wilting some fresh spinach or swiss chard into the sauce would taste great also and increase the vitamin content. I think some sweet pepper(not green pepper, too strong, use red, orange or yellow) would also be a nice addition, if you have some on hand.
Prep time: 10 minutes
Cooking time: 20 minutes
1 pound of spicy italian sausage without the casings. At my grocery store you can buy the italian sausage with or without the casings. You don’t need to use the spicy, use medium or mild, we like some spice.
2 tablespoons of grapeseed oil or whatever oil you like to use
1/2 cup white wine
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup canned diced tomatoes or fresh diced tomatoes with their juices
2 tablespoons fresh thyme chopped or 1.5 teaspoons of dried thyme
1/2 cup freshly grated parmesan
salt and pepper to taste
Agave syrup or sugar to taste- I like a little sweetness to this sauce- just a little though.
1 pound of fusilli pasta or any other kind of pasta you like. Once you have done your prep, put a big pot of water on to boil for your pasta. Once you’ve started cooking the sausage mixture, throw the pasta in the boiling water.
1. Heat medium sized sauce pan to medium high heat. Add the oil and then add the mushrooms and onion. Saute for 5-6 minutes until slightly browned. Now add the italian sausage to the mushroom mixture. Cook the sausage until completely cooked through and just beginning to brown, about 7-8 minutes.
2. When sausage is cooked, add the white wine, when the wine is simmering turn the heat down to medium. Let simmer for a few minutes, just to cook off some of the alcohol.
3. Now add the canned diced tomatoes, continue to a simmer and add the fresh thyme, simmering for about 2 more minutes.
4. Please taste, you will need to add some salt and add something to sweeten it up a little, if that’s what you prefer.
5. Your pasta should be cooked. Add some pasta to a bowl and then spoon the sauce over it. Garnish with some parmesan and serve.