Ingredients
- 12oz Chicken Sausages, sliced into medallions
- 1 Yellow Onion, Diced
- 1/2 lb Baby Spinach, washed
- 1C Chardonnay
- 1/2 lb Button Mushrooms, stemmed, sliced, and washed
- 4-8oz Sliced Sun Dried Tomatoes
- 1/2 lb Parmesan, finely shredded
- 1 lb Pasta of your choosing, I prefer casarecce
- 1 T Aleppo Pepper or Red Pepper Flake (Opt.)
- 1/2 T Italian Seasoning or Fresh herbs (Opt., Oregano, Rosemary, Thyme, Marjoram, Basil)
- 4oz Butter, cubed
- 1 T Black Pepper, freshly ground
Note: Pre-shredded Parmesan often has a cellulose powder added to prevent clumping. This will prevent the cheese from melting properly and forming a sauce. It is highly recommended you shred your own cheeses from a block.
Steps
1) In a large pot, bring together several quarts of water with a hefty amount of salt (1-2Tbsps) and place over high heat. Add pasta once boiling and cook without a lid, stirring often.
2) In a separate pan, begin searing the chicken sausage over a medium heat, flipping infrequently.
3) Once golden, add the yellow onion and cook until translucent.
4) Add the spinach and cover. Add a few teaspoons of water as necessary to prevent the chicken and onions from burning while the spinach wilts.
5) Add all your mushrooms, allowing them to water fry.
6) Add 1C Chardonnay and allow to cook until the smell of wine is reduced.
7) Remove from heat and add Allepo pepper and dried or fresh herbs.
8) Remove cooked noodles from water and add to chicken pan, reserving pasta water for later use.
9) Melt in butter, coating noodles generously.
10) Handful by handful, begin to fold in the shredded Parmesan. Reserving a few Tbsps for plating.
11) Once the cheese has been folded in, add pasta water a few Tbsps at a time until desired thickness is reached.
12) Plate with a sprinkle of fresh Parmesan, a few cracks black pepper, and fresh herbs if desired.