skillet-baked pasta & sausage

How To Make skillet-baked pasta & sausage

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  Step 1
  Gather your ingredients.
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  Step 2
  Place a skillet over medium heat and add the Italian sausage.
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  Step 3
  Stir and break apart the larger pieces, until the sausage is cooked through.
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  Step 4
  Place the sausage on paper towels to drain, and reserve.
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  Step 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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  Step 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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  Step 7
  Add the mushrooms, garlic, and a pinch of salt.
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  Step 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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  Step 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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  Step 10
  Add the vodka, to finish deglazing the pan, and cook until evaporated, about 2 minutes.
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  Step 11
  Meanwhile, cook the pasta in lightly salted water according to package directions, until al dente.
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  Step 12
  Drain the pasta, reserving 1/4 cup of the liquid.
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  Step 13
  Add the pasta to a large bowl, and reserve.
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  Step 14
  Add the sausage back into the pan, and mix to combine with the mushrooms.
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  Step 15
  Combine the pasta water, cream, and egg yolk in a bowl, and whisk until combined.
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  Step 16
  Add the liquid, to the skillet.
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  Step 17
  Bring to a light boil.
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  Step 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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  Step 19
  Add the skillet ingredients to the bowl containing the pasta, and then stir to combine.
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  Step 20
  Add the Parmesan cheese, and carefully combine with the other ingredients.
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  Step 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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  Step 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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  Step 23
  Sprinkle the top with the fontina cheese.
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  Step 24
  Place under a broiler until the cheese is bubbly and begins to brown in spots, 2 to 3 minutes.
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  Step 25
  Remove from oven and serve immediately, with some nice crusty bread. Enjoy.
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  Step 26
  Chef’s Tip: Remember to remind your guests that the serving dish is HOT.
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  Step 27
  Keep the faith, and keep cooking.
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