Kosher Salt
12 oz orecciette (small shell pasta is a good substitute)
2 Tbsp EVOO
8 oz chorizo or other spicy sausage, casings removed
2 scallions (White and light green parts only), thinly sliced
2 cloves garlic, minced
8 oz cremini mushrooms, quartered
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup chicken broth
1/2 cup grated parmesan cheese
Bring a large pot of salted water to boil. Add pasta and cook as the label directs. Meanwhile, heat EVOO in a large skillet. Add sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add scallions to skillet and cook until softened, about 2 minutes. Add garlic, mushrooms, 1/2 tsp salt and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3-4 minutes. Add cherry tomatoes and cook until slightly softened, about 3 more minutes. Reserve 1 cup of cooking water then drain the pasta. Add broth to skillet and cook, stirring 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Top with more parmesan and green onions if desired.
Serves 4
