SO GOOD from bon appetit.
Ingredients:
8 oz hot Italian sausage
1 lb crimini or button mushrooms, cut into 1/4" pieces
1 large red onion, finely chopped
12 oz medium tube pasta (such as mezzi rigatoni or pipe rigate)
4 tbsp unsalted butter, divided
2 tbsp tomato paste
1/3 cup balsamic vinegar
4 tbsp extra-virgin olive oil, divided
1/4 tsp crushed red pepper flakes
1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided
4 garlic cloves, coarsely chopped
Finely grated Parmesan (for serving)
Freshly ground pepper
Instructions:
Cook pasta until al dente, reserve 1 cup liquid.
Heat 2 Tbsp oil and 2 Tbsp butter in dutch oven until melted. Add mushrooms for 2 minutes, add 1 tsp salt until liquid is evaporated about 5-7 minutes. Transfer to a bowl.
Heat 2 Tbsp oil and add sausage and 1/2 tsp salt. Break meat into smaller pieces until cooked through about 2 minutes.
Add red onion and cook for about 5 minutes. Add garlic, stirring about 2 minutes.
Return mushrooms to pot and add tomato paste and pepper flakes, season with black pepper. Cook until paste is dark about 2 minutes. Pour in vinegar scraping browned bits in pan about 30 seconds.
Reduce heat to medium, add pasta, 1/2 cup pasta liquid, 2 Tbsp butter.
Cook stirring often, adding more liquid if needed until pasta is coated and glossy about 30 seconds. Serve with parmesan.