Balsamic Oyster Mushroom and Sausage Pasta
A hearty and tangy pasta dish featuring hot Italian sausage, rigatoni, and a rich balsamic oyster mushroom sauce.
30 Mins
Easy
12 oz. medium tube pasta
1½ tsp. kosher salt, divided, plus more
4 Tbsp. extra-virgin olive oil, divided
4 Tbsp. unsalted butter, divided
1 lb. oyster mushrooms, cut into ¼" pieces
8 oz. hot Italian sausage
1 large red onion, finely chopped
4 garlic cloves, coarsely chopped
2 Tbsp. tomato paste
¼ tsp. crushed red pepper flakes
Freshly ground pepper
⅓ cup balsamic vinegar
Finely grated Parmesan (for serving)
Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. olive oil and 2 Tbsp. butter in a heavy pot. Add oyster mushrooms, season with salt, and cook until browned, 5–7 minutes. Transfer to a bowl.
Heat remaining oil and cook sausage until browned. Add onion and cook 5 minutes. Add garlic and cook 2 minutes.
Return oyster mushrooms to pot. Add tomato paste, red pepper flakes, and pepper. Cook 2 minutes. Pour in balsamic vinegar and cook 30 seconds.
Reduce heat, add pasta, ½ cup reserved liquid, and remaining butter. Toss until coated. Top with Parmesan to serve.
Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More