Rigatoni With Spicy Sausage and Crispy Mushrooms

The Chopped Cookbook (2014)

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb button mushroom
• 1⁄4 cup  extra-virgin olive oil
• 1  teaspoon fresh rosemary, chopped
• 12  ounces Italian sausage, casings removed
• 2  garlic cloves, thinly sliced
• 1 (28 ounce) can crushed tomatoes
• 1  lb rigatoni pasta

Directions

1. Preheat oven to 375 F.
2. Bring a large pot of salted water to a boil.
3. Toss the mushrooms with 3 tablespoons oil, rosemary, salt and pepper.
4. Lay on a baking sheet in oney layer and roast, stirring occasionally until crisp.
5. Heat the remaining tablespoon of oil in a large saucepan over medium-high heat.
6. Add the garlic and sausage and cook until browned.
7. Add crushed tomatoes with their juices, a sprig of rosemary and a cup of water. Bring to a simmer
8. Reduce heat to medium and cook, stirring occasionally.
9. Add pasta to boiling water and cook according to package directions.
10. Transfer pasta to a large serving bowl and toss with sauce . Top with mushrooms and grated cheese and serve.