Name: One-Pot Pasta with Sausage, Mushrooms, and Peas
Total time: 1 h
Ingredients: 1 pound cremini mushrooms , trimmed and sliced thin; 1 pound sweet Italian sausage , casings removed; 2 shallots , chopped; 1 1/4 teaspoons table salt; 1 teaspoon pepper; 1/4 teaspoon red pepper flakes; 1/2 cup dry white wine; 12 ounces (4½ cups) medium pasta shells; 4 cups water; 2 cups frozen peas; 1 cup fresh basil leaves , chopped; 1 ounce Parmesan cheese , grated (½ cup), plus extra for serving; 2 teaspoon grated lemon zest , plus lemon wedges for serving

Why This Recipe Works

To pull off this one-pot pasta supper, we cooked the pasta in a carefully controlled amount of liquid that reduced into a flavorful, creamy sauce. We first cooked sweet Italian sausage, meaty cremini mushrooms, and aromatic shallots together in a Dutch oven until the liquid from the mushrooms evaporated and flavorful browned bits formed on the bottom of the pot. We then added dry white wine for much-needed acidity and brightness and to release the browned bits. After adding the pasta and water, we covered the pot and let it simmer until the pasta absorbed most of the liquid. Frozen peas straight from the bag added another vegetable component to the meal with ease, and the pasta shape we chose—medium shells—cradled the peas perfectly, as well as the bits of sausage and mushrooms. Stirring the pasta vigorously for 1 minute knocked starch from the pasta into the small amount of cooking liquid, transforming it into a sauce that lightly coated each little shell.

Before You Begin

You can substitute white mushrooms for the cremini and 12 ounces (3⅓ cups) of orecchiette for the medium pasta shells. if desired. The pasta will not absorb all the cooking liquid in step 2; stirring vigorously in step 3 helps thicken the sauce so it will coat the pasta. For a nonalcoholic version, substitute ½ cup of water for the wine in step 2 and stir in 1 tablespoon of lemon juice with the lemon zest in step 3. There is no need to thaw the peas.

Instructions

In large Dutch oven set over high heat, cook mushrooms, sausage, shallots, salt, pepper, and pepper flakes, stirring mixture frequently and breaking up meat with wooden spoon, until liquid has evaporated and browned bits have formed on bottom of pot, about 15 minutes.

Add wine and cook, scraping up any browned bits, until liquid has evaporated, about 2 minutes.

Stir in pasta and water and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pasta is al dente, about 10 minutes (some liquid will remain in bottom of pot).

Off heat, add peas, basil, Parmesan, and lemon zest. Stir vigorously for 1 minute, until sauce has thickened. Serve, passing lemon wedges and extra Parmesan separately.