Chef Michael Symon changed my life. Or at the very least, my dinners. When he was a cohost on The Chew, he shared a 15-minute meal recipe called Pasta with Chili Oil. It’s quick, cheesy and delicious.
It’s also vegetarian. Which didn’t work well for my family. So over time, I’ve mixed and matched ingredients to make different meals. This one adds turkey sausage, mushrooms and spinach.
Remember – You can use this recipe as a guide. Feel free to try what you think will work.
Pasta with Chili Oil (and other Stuff)
1 pound dried pasta – I used penne, but angel hair and rotini work too.
1 tablespoon chili flake
4 tablespoons extra virgin olive oil
5 cloves garlic (sliced)
1lb turkey Italian sausage – sliced
1 cup slided mushrooms
1 cup chopped parsley or a big bunch of spinach
1/2 cup parmesan (freshly grated)
1 tablespoon butter
1 cup reserved pasta water
Bring a large pot of water to a boil and add salt
Add pasta to the water and occasionally give a stir so it doesn’t stick together. While the pasta is cooking, heat a 12 inch skillet over low heat
Add extra virgin olive oil and the garlic and let go over low heat for 3 minutes until garlic is tender and aromatic. Add chili flakes.
Add turkey sausage and cook 3-4 minutes. Add mushrooms and cook a few more minutes.
Add 1 cup of pasta water and turn heat up to medium and bring to simmer.
Add pasta and and stir to coat noodles.
Remove from heat and stir in spinach/parsley, parmesan and butter.
Top with shaved Parmesan and serve.