Farro Pasta With In A Creamy Thyme Sauce With Mushrooms & Sausage

By nnlester

Ingredients

• 2 Tablespoons Olive Oil
• 1/2 Pound Mild Italian Sausage Links, Casings Removed
• 1 Pound Mixed Mushroom Blend, Wiped Clean (See Notes Above)
• 1/3 Cup Finely Chopped Onion
• 2 Garlic Cloves, Minced
• 2 1/2 Cups Heavy Cream
• 2 Teaspoons Fresh Thyme Leaves
• Salt & Pepper To Taste
• 3/4 Pound Farro or Whole Grain Pasta (See Notes Above)
• 1/4 Cup Chopped Roasted & Shelled Chestnuts
• Grated Pecorino Romano Cheese

Details

Preparation time 15mins
Cooking time 15mins
Adapted from italianfoodforever.com

Preparation

Step 1

Heat a large pasta pot with lightly salted water to a boil.

While the water is heating, in a large skillet, heat the oil until lightly smoking over medium heat.

Break up the sausage meat into the skillet, and cook until no longer pink, about 7 to 8 minutes, breaking up the meat with a fork as it cooks.

Add the mushrooms, onion, and garlic, and continue to cook, stirring occasionally, until the vegetablees have softened, about 5 minutes.

Add the cream, thyme, salt and pepper, and increase the heat to bring the cream to a boil.

Reduce the heat to a simmer until the sauce thickens, about 5 minutes.

Taste, and adjust seasonings as needed.

Keep the sauce warm.

Cook the pasta until it is “al dente”.

Drain the pasta, reserving a small cup of the pasta water.

Add the pasta back to the pan along with the sauce.

Toss the pasta to coat with the sauce, and add a spoonful or two of the pasta water if the sauce seems too thick.

Divide the pasta into four individual serving bowls, and sprinkle with the chopped chestnuts if using.

Serve, passing the grated Pecorino Romano cheese at the table for those who want it.