Ingredients
2tbspolive oil
1¼lbmild Italian sausages
1onion
3garlic cloves
1lbmushrooms
7cupschicken broth,low-sodium, canned or homemade stock
½tspdried thyme
¼tspdried red pepper flakes
4tbspfresh parsley,chopped
1¾tspsalt
¼lbangel hair
1tspfresh ground black pepper
Preparation
In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook for about 10 minutes, turning occasionally until browned and cooked through. Remove.
When cool enough to handle, cut the sausages into ⅛-inch slices.
Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is translucent.
Add the mushrooms and cook for 5 to 10 minutes until golden. Add the broth, thyme, red-pepper flakes, 2 tablespoons of parsley, and salt to the pot.
Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil.
Add the pasta, reduce the heat, and simmer for about 3 minutes until just done. Stir in the remaining 2 tablespoons of parsley and black pepper.
Serve warm, and enjoy!
