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Bring a large pot of water up to boil. Liberally season with salt.
While the water comes up to boil, make the sauce. Bring a 14-inch, high sided skillet up to heat over medium. Drizzle in 1-2 tbsp. EVOO and add in the sausage, breaking into smaller pieces. Cook for 10-12 minutes or until golden brown and any liquid released has evaporated.
Next add in the mushrooms and sauté for 10 minutes or until browned, stirring occasionally and adding more EVOO if the skillet looks too dry. Season with salt and pepper then add in the thyme and chili flakes. Stir together and cook for 1-2 minutes more.
Turn the heat to low and add in the mascarpone and parmesan. Keep warm, stirring occasionally, while the pasta cooks.
Add the pasta to the boiling water and cook per package directions until al dente. Add the pasta directly to the sausage and mushroom skillet along with 1 cup pasta cooking liquid. Turn the heat up to medium, stir together and simmer until thick and creamy, about 1 minute.
Serve in shallow bowls with extra black pepper and parmesan cheese.
Recipe Courtesy of Megan Mitchell