Farfalle with Sausage, Peas, Mushrooms, and Mascarpone

By mirandavoegeli

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 pound hot Italian sausage, removed from casing and crumbled
• Sea salt and freshly ground black pepper
• 10 ounces cremini mushrooms, coarsely chopped
• 1 (10 ounce) package frozen peas, defrosted slightly
• 1 pound dried farfalle pasta
• 1/2 cup freshly grated Grana Padano cheese
• 8 ounces mascarpone

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a large pot, bring 6 quarts of salted water to a boil.

In a large saute pan over high heat, add 2 tablespoons olive oil. Season sausage with salt and pepper. Add sausage and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Add the mascarpone and heat until melted and combined. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.