Ingredients:
4 tablespoons Wild Porcini Infused Olive Oil, divided
8 ounces cremini mushrooms, minced
8 ounces spicy or mild ground Italian sausage
½ cup yellow onions, peeled and minced
4 garlic cloves, peeled and minced
¼ cup tomato paste
1 teaspoon Tuscan Seasoning Blend
⅓ cup Herbs di Napoli Dark Balsamic
8 ounces cooked pappardelle pasta, cooked with ½ cup pasta water reserved
Pinch crushed red pepper flakes
2 tablespoons fresh basil, chopped
Grated parmesan cheese, for serving
Directions:
Heat 2 tablespoons of infused olive oil in a large skillet over medium-high heat. Once hot, add the minced mushrooms and sauté until browned and tender, then use a slotted spoon to transfer them to a bowl and set aside.
Add the remaining 2 tablespoons of olive oil to the skillet. When hot, add the sausage, onions, and garlic, stirring to combine. Cook until the sausage is fully browned.
Stir in the tomato paste, seasoning blend, and balsamic, mixing well, and bring the sauce to a gentle simmer.
Return the mushrooms to the skillet with the reserved pasta water, stir to combine, and let it return to a simmer. Add the cooked pasta and toss until everything is well coated.
Divide the pasta between plates and finish with red pepper flakes, fresh basil, and grated parmesan. Serves 4.
