The following recipe and photography are provided by our friends at Foods in Season. To see more of their recipes and love of mushrooms, visit them at foodsinseason.com or on their Instagram @foodsinseason.
Here is a quick, very easy to prepare late summer pasta perfect for when the weather is just starting to turn and falls’ crispness can be felt in the air. The classic combination of pork and mushrooms is enhanced by fresh sage leaves and brightened with a small squeeze of lemon juice. If you are a vegetarian or pescatarian you can easily adapt this recipe to use steamed broccoli rabe, sweet sea scallops or even shrimp in place of the sausage.
- 12 ounces farfalle pasta
- 1/4 cup olive oil
- 2 cloves garlic, sliced thin
- 1 teaspoon red pepper flakes
- 1 sweet onion, diced
- 4 small sage leaves
- 8 ounces sweet Italian sausage meat
- Sea salt and freshly ground pepper
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1 recipe simple sautéed chanterelles
- 3 tablespoons butter
- 1/2 lemon zested
- 1/2 cup grated Reggiano Parmesan
- 2 tablespoons chopped parsley
- Bring a large pot of salted water to a rapid boil. Add the farfelle to boiling water and cook for 8 minutes, or until al dente. Drain pasta, reserving 1/2 cup of the cooking water for sauce.
- To save time, begin the sauce while the pasta is cooking. Heat olive oil, garlic and hot pepper flakes over medium heat till the garlic just turns golden. Break sausage meat into small teaspoon sized meatballs and drop into the pan. Continue cooking till they brown slightly, about two minutes. Add onions and sage and cook for about three minutes longer, or until the onions are soft.
- Add white wine, chicken stock and chanterelles. Bring to a rapid boil and let cook for a few minutes. Stir in butter and lemon zest then adjust seasoning. Toss in pasta, Parmesan and parsley. If sauce is too dry, add a little of the reserved pasta water.
- Serve in shallow pasta bowls with grated Parmesan and a drizzle of fruity finishing olive oil.