Sausage and Mushroom Fideua
Ingredients
- 2 tablespoons olive oil
- 2 medium onions chopped
- 2 large garlic cloves chopped
- 3/4 pound mushrooms sliced
- 2 teaspoons paprika
- Pinch of cayenne pepper
- 1 14.5- ounce can of diced tomatoes
- 1 large green bell pepper diced
- 3 cups canned low-salt chicken broth
- 1/2 cup dry white wine
- 1 pound sausage (such as Spanish chorizo or hot or mild Italian sausage cut into 1/2-inch-thick rounds
- 3/4 pound angel hair pasta
- Grated cheese such as Pecorino Romano
Instructions
- Preheat oven to 400°F.
- Heat olive oil in heavy deep paella pan skillet (or 12”-5 quart frying pan that is oven proof) over medium-high heat.
- Add onions and garlic and cook until tender, stirring frequently, about 8 minutes.
- Add mushrooms and sauté 4 minutes.
- Add paprika and cayenne and stir just until fragrant, about 30 seconds.
- Add tomatoes and green pepper and sauté 2 minutes.
- Add chicken broth, wine and sausage.
- Bring mixture to simmer.
- Break pasta in half and add to pan.
- Cook until pasta is tender, stirring occasionally, about 8 minutes.
- Place pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
- Serve with grated cheese.
Notes
* You can use hot (Spanish chorizo or Italian) or mild (Italian) sausage. While pork sausage is preferred, poultry (chicken or turkey) will work, too.
* A tip for neatly breaking up pasta (thanks to Jennifer R) - wrap your pasta in a kitchen towel leaving space at both ends to put your hands. Carefully break the past over the side of your kitchen counter. Once broken, open the towel over the pot of water. All the pasta should go into the pot and not on your kitchen counter like it used for me before I learned this tip.
* A tip for neatly breaking up pasta (thanks to Jennifer R) - wrap your pasta in a kitchen towel leaving space at both ends to put your hands. Carefully break the past over the side of your kitchen counter. Once broken, open the towel over the pot of water. All the pasta should go into the pot and not on your kitchen counter like it used for me before I learned this tip.
