Cavatappi with Sausage and Mushrooms

Method

1. 1

   Heat 10 ml of the oil in a large skillet over medium-high heat. Add the sausage and break it into small chunks. Cook until browned and the thickest pieces reach 71°C, about 6–8 minutes. Transfer to a plate.Heat 2 tsp (10 ml) of the oil in a large skillet over medium-high heat. Add the sausage and break it into small chunks. Cook until browned and the thickest pieces reach 160°F, about 6–8 minutes. Transfer to a plate.

   Start 6 min timer
2. 2

   Add the remaining oil and the mushrooms. Cook over medium-high heat until their liquid evaporates and the slices brown, about 7 minutes. Add the garlic for 30 seconds. Pour in the wine, scrape the browned bits from the pan and let the liquid reduce by about half.

   Start 7 min timer
3. 3

   While the mushrooms cook, boil the cavatappi in salted water until 1 minute short of the packet’s al dente time. Reserve 180 ml of cooking water and drain. Return the sausage to the skillet and toss with the pasta and 90 ml of the reserved water for about 1 minute.While the mushrooms cook, boil the cavatappi in salted water until 1 minute short of the packet’s al dente time. Reserve ¾ cup (180 ml) of cooking water and drain. Return the sausage to the skillet and toss with the pasta and ⅓ cup (90 ml) of the reserved water for about 1 minute.

   Start 1 min timer
4. 4

   Take the skillet off the heat and toss with the parsley and most of the Parmigiano. Add a splash of reserved water if needed and serve with the remaining cheese and pepper.