Something you might not know about me: I love making pasta for dinner. So it’s kind of weird that I don’t share more pasta recipes on this site, right? Here’s the reason: I never follow a recipe, I’m always adjusting things along the way and I rarely make the same thing twice. To me pasta is the ultimate vehicle for whatever’s in my refrigerator: cheeses, meats, veggies, herbs, etc. No two pastas are ever exactly the same. I like the spontaneity of making pasta and stopping to jot down notes takes away from it a bit. More garlic? Bam! Scribble Scribble. But I made this pasta dish a few weeks ago and decided to recreate it for the site because it was that good! I used a delicious pork and fennel sausage from a local company called MeatCrafters, but any sausage will work in this dish. I think it would be great with chorizo (what isn’t great with chorizo?) You can also swap out the mushrooms for any variety you happen to have on hand. Between the sausage, mushrooms, stock and cheese, this dish is just bursting with meaty umami flavor.
Homemade stock is one thing that really makes this recipe stand out in flavor. I just can’t use the boxed stuff; I’d rather cook with water. It’s like the difference between a moist homemade cake and the day-old birthday cake bin at a chain grocery store. Please try making your own chicken stock; it’s very easy and I’ll be happy to answer any questions about it!email. You can also follow me via RSS, Facebook and Twitter.