Sausage and Mushroom Pasta Bake
No matter how crazy her house gets, Naomi’s Creamy Sausage and Mushroom Pasta Bake is always a calming force that brings everyone to the table.
1 package Pork Sausage Rolls: Regular
2 cups sliced mushrooms
1 teaspoon fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
1/2 cup dry red wine
1 1/2 cups beef or chicken stock, divided
1 pound bow-tie pasta, cooked and drained
Shredded Parmesan cheese
Place fennel seeds, coriander seeds and peppercorns in a large skillet. Cook and stir over medium heat until fragrant and fennel seeds begin to darken, about 2 to 3 minutes. Cool spices for 5 to 7 minutes. Transfer cooled spices to a spice grinder or small coffee mill and process to a fine grind. Transfer mixture to a bowl and mix in salt; set aside.
Cook sausage in large saucepan over medium-high heat 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Stir in mushrooms; cook and stir until tender.
Stir in wine and bring to a boil; cook and stir 1 minute while scraping up browned bits. Add 1 1/2 cups stock; and toasted seasonings. Reduce heat to low and cook for about 1 hour to develop flavors, stirring occasionally.
Add pasta and toss to coat. Serve with Parmesan cheese.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.