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Creamy Tomato Pasta
with Mushrooms, Bell Pepper & Parmesan Cheese
20 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
In this dish, orecchiette pasta, sweet peppers, and earthy mushrooms are tossed with a vibrant tomato sauce, which highlights garlic, capers, and a bit of smooth mascarpone. A sprinkle of parmesan cheese just before serving provides the perfect finishing touch.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Orecchiette Pasta
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1 8-Oz Can Tomato Sauce
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2 Tbsps Mascarpone Cheese
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4 oz Mushrooms
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2 cloves Garlic
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¼ cup Grated Parmesan Cheese
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1 Tbsp Capers
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the sausage
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, chopped garlic, and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Make the sauce
To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.
6
Finish the pasta & serve your dish
To the pan of cooked vegetables and sauce, add the cooked sausage, cooked pasta, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the sausage
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, chopped garlic, and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Make the sauce
To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.
6
Finish the pasta & serve your dish
To the pan of cooked vegetables and sauce, add the cooked sausage, cooked pasta, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
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