Pennsylvania Wild Mushroom and Sausage Pasta

Pennsylvania is ground zero for foraging wild mushrooms. This simple, hearty pasta makes the best of nature's bounty!

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 15 MIN
COOK TIME 15 MIN

Ingredients

  • 1 pound orecchiette
  • 1/2 pound Italian sausage
  • 1 pound wild mushrooms (morels, chantrelles, etc.)
  • 1 artichoke, shaved
  • 2 oz fresh parmesan

Directions

  1. Boil pasta in a large pot of salted water according to package directions.
  2. Meanwhile, cook sausage and remove from pan onto a paper towel. Saute mushrooms and artichoke in the rendered fat, adding oil if needed.
  3. Once cooked, toss in cooked pasta and sausage and top with shaved parmesan to serve.

RECIPE BY

Daniel John

With 18 years of restaurant experience, Daniel has worked in all areas of the hospitality industry. He has owned Whatever Lola Wants Private Chef Services with his wife and business partner, Jessica since 2013. They specialize in custom events, across the Chicago area and beyond!

To learn more about this chef, please visit their website at www.wlwprivatechefs.com

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