Spaghetti with Sausage and Mushroom Bolo

Nutrition values are AI-estimated based on ingredients.

• 4 tablespoons extra-virgin olive oil
• 12 ounces Italian sausage links
• 1.5 pounds oyster mushrooms
• 2 shallots
• 4 garlic cloves
• 1 tablespoon tomato paste
• 0.5 cup dry white wine
• 1 pound spaghetti
• 0.5 cup grated Parmigiano Reggiano
• Kosher salt
• Freshly ground pepper
• 0.25 cup hot water
• Lemon wedges
• Calabrian chile paste

1. 1Remove casings from sausage links.
2. 2Heat 2 tablespoons olive oil in a wide skillet over medium-high heat.
3. 3Add sausage to the pan, break into small pieces, and brown.
4. 4Chop mushrooms into desired pieces.
5. 5Add mushrooms and remaining 2 tablespoons olive oil to the pan, season, cover, and steam.
6. 6Slice garlic and dice shallots.
7. 7Add garlic and shallots to the pan, sauté until translucent.
8. 8Stir in tomato paste and cook for a couple of minutes.
9. 9Deglaze with dry white wine, cooking until almost evaporated.
10. 10Add hot water, cover, and simmer sauce for 25-30 minutes.
11. 11Boil salted water, cook spaghetti until al dente, reserving pasta water.
12. 12Transfer spaghetti to sauce, add reserved pasta water and grated Parmigiano.
13. 13Toss vigorously until sauce emulsifies and serve with desired garnishes.

These instructions are our analysis of the original video. Watch on YouTube →