Hey everyone! Today’s recipe is a sponsored post on behalf of San Giorgio’s Pasta For Good campaign. It’s an easy, wonderful way to give back during this holiday season. Thank you so much for taking the time to read it.
The Pasta for Good campaign is focused on giving back to local communities. San Giorgio is donating up to 25,000 boxes of pasta to local non-profit organizations dedicated to serving those in need across the mid-Atlantic. They’ve partnered with non-profits in Washington DC, Baltimore, Harrisburg, Philadelphia, and Pittsburgh, and each will receive up to 5,000 boxes.
From December 15 through January 15, San Giorgio is asking people to take a photo of their favorite pasta mealtime moment – whether dining at restaurants, sitting at the dining room table, or at a friend’s home – and share it on the San Giorgio Facebook page with the hashtag #PastaForGood. For every mealtime moment photo posted with #PastaForGood to their Facebook page, San Giorgio will donate one pasta box to its non-profit partners.
For my pasta mealtime moment, I’m sharing a dinner I’ve been making for Jeff and I quite a bit recently. I originally threw it together based on what was in the refrigerator, and we both enjoyed it so much that I keep remaking it in various ways. It’s a forgiving recipe; you can swap out the smoked andouille sausage for your favorite (Italian and chorizo sausage also work well). Yellow onions, shallots and red onions all work fine. You can omit the cream to lighten things up, instead tossing the ingredients with a bit of the pasta water at the end. I’ve made it a few times without the chicken stock, simply deglazing the pan with water as needed. It’s a cozy dinner that comes together quickly!
- 16 ounces San Giorio Rotini
- 1 tablespoon extra virgin olive oil + more as needed
- 4 links (12 ounces) smoked andouille sausage, sliced on the bias (cooked Italian or Chorizo sausage may be substituted)
- 1 medium yellow onion or 2 medium shallots, sliced
- 2 medium cloves garlic, minced
- 4 cups cremini or shiitake mushrooms, sliced
- ¼ cup white wine (see notes)
- ½ cup chicken stock, either homemade or low sodium
- 2 tablespoons heavy cream
- kosher salt and ground black pepper to taste
- optional garnish: fresh Italian parsley, chopped
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, approximately 10 minutes. Drain, rinse briefly and transfer to a large bowl.
- While the the pasta is cooking, heat the olive oil over medium heat in a large Dutch oven or heavy bottom saucepan. Brown the sausage on both sides, in batches if necessary to avoid overcrowding the pan. Remove the sausage from the pan and set aside.
- Turn the heat down to medium-low. If the bottom of the pan seems dry, add an additional ½ - 1 tablespoon of olive oil. Add the onions along with a pinch of salt and cook for several minutes until they are soft, stirring periodically, then add the garlic and cook for an additional 1-2 minutes. If at any point the bottom of the pans begins looking like it’s going to burn, add 1-2 tablespoons of water and scrape the brown bits back into the onions and garlic. (note: brown bits are good; black bits are bad.) After the garlic has cooked, add the mushrooms and cook until they're caramelized and have slightly reduced down in size, 3-5 minutes.
- Add the white wine to the pot and use a spatula to scrape up any brown bits and incorporate them back into the vegetables. Once the liquid from the wine has reduced almost completely, add the chicken stock. Turn the heat up to medium, and allow the liquid to reduce down by about half.
- Add the mushroom mixture along with the liquid from the pan to the pasta bowl, along with 1 tablespoon cream. Toss everything together until evenly combined, seasoning with salt and pepper to taste (I used ½ teaspoon each of salt and pepper). Toss in the additional tablespoon of cream if desired.
- Serve pasta topped with a healthy sprinkling of chopped parsley.
Disclaimer: I was paid to promote San Giorgio’s Pasta For Good campaign. As always, all opinions are my own.