skillet-baked pasta & sausage

How To Make skillet-baked pasta & sausage

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  1

  Gather your ingredients.
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  2

  Place a skillet over medium heat and add the Italian sausage.
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  3

  Stir and break apart the larger pieces, until the sausage is cooked through.
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  4

  Place the sausage on paper towels to drain, and reserve.
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  5

  Remove all but a tablespoon of the oil from the pan, add 1-tablespoon olive oil, and swirl to combine.
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  6

  Chef’s Note: Depending on what type of Italian sausage you are using, you might have a bunch of oil, or almost none. If, after removing the sausage, your pan is relatively dry, then add 2, not 1 tablespoon of olive oil.
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  7

  Add the mushrooms, garlic, and a pinch of salt.
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  8

  Sauté over medium high heat, until the mushrooms have released their moisture, and are beginning to turn golden, about 6 to 8 minutes.
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  9

  Chef's Tip: After the mushrooms begin to release their moisture into the pan, use a wooden spoon to being scraping up those yummy brown bits (fonds).
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  10

  Add the vodka, to finish deglazing the pan, and cook until evaporated, about 2 minutes.
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  11

  Meanwhile, cook the pasta in lightly salted water according to package directions, until al dente.
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  12

  Drain the pasta, reserving 1/4 cup of the liquid.
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  13

  Add the pasta to a large bowl, and reserve.
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  14

  Add the sausage back into the pan, and mix to combine with the mushrooms.
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  15

  Combine the pasta water, cream, and egg yolk in a bowl, and whisk until combined.
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  16

  Add the liquid, to the skillet.
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  17

  Bring to a light boil.
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  18

  Chef’s Note: As the dish is cooking, season with salt, pepper, and cayenne. This dish will be bland without a bit of seasoning...
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  19

  Add the skillet ingredients to the bowl containing the pasta, and then stir to combine.
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  20

  Add the Parmesan cheese, and carefully combine with the other ingredients.
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  21

  Rub a bit of oil on the inside of the cast iron skillet, or oven-proof serving dish, and then add the mixture to a cast iron skillet, or other ovenproof serving container.
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  22

  Chef's Note: The ingredients will be enough for two small cast-iron skillets. However, you could put it all into a large oven-proof serving dish, cook it, and have your guests have at it.
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  23

  Sprinkle the top with the fontina cheese.
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  24

  Place under a broiler until the cheese is bubbly and begins to brown in spots, 2 to 3 minutes.
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  25

  Remove from oven and serve immediately, with some nice crusty bread. Enjoy.
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  26

  Chef’s Tip: Remember to remind your guests that the serving dish is HOT.
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  27

  Keep the faith, and keep cooking.
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