Italian Cuisine
Ingredients:
- 1 pound Sweet or Hot Italian Sausage.
- 3 tbsp olive oil.
- 1 pound small or medium white or Cremini
mushrooms.
- 1 clove of garlic; finely chopped.
- 1 tsp dried red pepper flakes; to taste.
- 1 ½ tsp salt.
- ½ tsp freshly ground black pepper.
- 2 tbsp lemon juice.
- 1 package (16 oz) 6 inch square egg roll
pasta.
- 2 tbsp grated Parmesan cheese.
- 2 tbsp fresh flat-leaf parsley; roughly chopped.
- 2 tbsp unsalted butter; room temperature.
- freshly grated Parmigiano-Reggiano; to taste.
Directions:
- Put the oil in a large skillet and heat over
medium-high heat.
- Add sausage and cook, breaking up clumps,
until no more pink shows.
- Transfer with a slotted spoon. Drain all but
2 tbsp fat from skillet and return to heat.
- Brush off any dirt from the mushrooms with a
pastry brush or a dish towel.
- Cut mushrooms into quarters and add to the
remaining hot oil in the skillet. Let them fry fast, tossing once only after
the edges are browned.
- Add the garlic and pepper flakes with a
pinch of salt.
- Return sausage to skillet and continue to
fry fast, tossing regularly.
- Turn the heat off and squeeze in the lemon
juice. Toss, taste and adjust seasoning to taste.
- Cut egg roll pasta squares into ½ to 1 inch
wide strips and cook in boiling salted water 3 to 4 minutes or just until al
dente.
- Drain and add to the sausage and mushrooms
with the Parmesan, parsley and butter. Toss gently, coating the pasta with the
mushrooms and their flavor.
- Serve, scraping out all of the last bits of
mushroom from the skillet, and sprinkle with freshly grated Parmesan cheese.