Balsamic Mushroom and Sausage Pasta

Step 1

Cook 12 oz. medium tube pasta in a stunning pot of boiling salted water, stirring now and again, till al dente. Drain, reserving 1 cup pasta cooking liquid.

Step 2

Meanwhile, heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a stunning Dutch oven or assorted heavy pot or skillet over medium-high till butter is melted. Add 1 lb. crimini or button mushrooms, carve into ¼” itemsand cook, stirring now and again, till slightly softened, about 2 minutes. Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring now and again, till liquid is evaporated and mushrooms are browned, 5–7 minutes. Switch to a diminutive bowl.

Step 3

Warmth final 2 Tbsp. extra-virgin oil in identical pot over medium-high. Add 8 oz. sizzling Italian sausage and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, breaking meat into smaller items with a wooden spoon or heatproof rubber spatula, till cooked via, about 2 minutes.

Step 4

Add 1 stunning red onion, finely choppedand cook, stirring now and again, till evenly browned, about 5 minutes. Add 4 garlic cloves, coarsely choppedand cook, stirring most frequently, till mixed and fragrant, about 2 minutes. Return mushrooms to pot and add 2 Tbsp. tomato paste and ¼ tsp. beaten red pepper flakes; season with freshly ground dark pepper. Cook, stirring most frequently, till paste is darkened in color, about 2 minutes. Pour in ⅓ cup balsamic vinegar and cook, scraping up any browned bits caught to bottom of pot, 30 seconds.

Step 5

Reduce aid heat to medium. Add pasta, ½ cup reserved pasta cooking liquid, and final 2 Tbsp. unsalted butter. Cook, stirring most frequently and adding more pasta cooking liquid pretty of at a time if wanted, till pasta is coated and sauce is glossy, about 30 seconds.

Step 6

Switch pasta to a platter; high with finely grated Parmesan.