Ingredients
1 pound sweet or hot Italian sausage
16 ounces mushrooms, sliced
1 onion, chopped
4 cloves garlic, minced
1 (12 ounces) can tomato paste
32 ounces chicken or beef broth
3 cups water
1 tablespoon balsamic vinegar
2 teaspoons Italian seasoning
1⁄2 teaspoon salt
4 teaspoons sugar
1 pinch red pepper flakes
1 pound short pasta
Parmesan cheese, grated or shredded, for serving
Instructions
1. Heat Dutch oven over medium heat and brown sausage. Add mushrooms, onion, and garlic. Cook, stirring often, about 5 to 10 minutes or until onions and mushrooms are tender. Stir in tomato paste.
2. Add broth, water, vinegar, Italian seasoning, salt, sugar, and red pepper flakes. Bring to boil. Add pasta and stir to submerge pasta in liquid. Bring to boil, reduce heat to low, and simmer 17 to 20 minutes or until pasta is tender and sauce reaches desired consistency, stirring occasionally.
3. Season with salt and pepper and serve with Parmesan cheese.
Photo
Comments
This recipe is from Alaska from Scratch. Sadly, it’s too far in my memory for me to remember.