Last month I went to New England! It was an amazing week, one of my best friends from architecture school got married in New Hampshire and about a dozen of my friends from school were able to attend. We stayed in an AMAZING cabin (to James!) and had an wonderful time. There were plenty of lovely wedding festivities, hiking and one amazing family dinner. This is the pasta dish Lindsay-loo and I put together, it's great for a large group, easily multiplied and just as delicious in small batches. (There are some similarities to the Orecchiette & Broccolini Pasta we made when my architecture ladies visited San Diego last year.)
Serves 4-61lb Rotini Pasta
4 Chicken, Grueyre & Garlic Sausages, Sliced
1 Onion, Diced
1 Basket Grape Tomatoes, Halved
1/2 lb Mushrooms , Sliced
1 Cup Chicken Broth, More as Needed
Salt & Pepper
1 Cup Mozzarella, Shredded
1/2 Cup Parmesan, Shredded
In a large pot cook Orecchiette Pasta al dente. In a separate pan brown Sausage and set aside.
Saute Onion until golden. Add Mushrooms. Cover with Chicken Broth and add Grape Tomatoes.
When the sauce starts to thicken add Sausage to the pan, then Pasta and stir to incorporate the flavors. Salt & Pepper to taste. Mix in Mozzarella and top with Parmesan.
In a large pot cook Orecchiette Pasta al dente. In a separate pan brown Sausage and set aside.
Saute Onion until golden. Add Mushrooms. Cover with Chicken Broth and add Grape Tomatoes.
When the sauce starts to thicken add Sausage to the pan, then Pasta and stir to incorporate the flavors. Salt & Pepper to taste. Mix in Mozzarella and top with Parmesan.
Happy Cooking!
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