Photo: Greg Dupree; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas
Active Time
23 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

Rather than boiling the noodles in a separate pot, we cooked them with the chicken stock and other ingredients. The starch from the pasta thickens the broth, making a surprisingly rich sauce without butter or cream.

How to Make It

Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

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