Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network

Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network

today we’re doing a fusilli with mushrooms sausage hey and some fresh herbs very simple these are oyster mushrooms because they look like a scallop just i love them they’re easy to cook they’re simple you just pick them off and cut them in chunks keep them a little bit cause they’re gonna shrink okay now before anything the pasta the pasta has been dropped in greatly salted water and i’m doing a little different method here i put very little water in a lot of salt and i cook it down so that it’s almost going to evaporate completely i know it sounds almost like you’re doing a risotto the amount of flour that you get out of that the dorm the wheat into the water helps this get really silky it really makes a magnificent difference so i’ve been doing this and i’ve actually been saving this water some of it to put into the next batch sort of like you know you make like like a yeast starter yeah yeah exactly yeah so i’ve been having some fun ew with my pasta so this sausage this is spicy sausage i like spicy sausage for this dish because it doesn’t come across as hot it’s spicy but it’s not hot it’s a big difference you know often in spicy sausage it is in fact the those pizzeria red pepper flakes that give the heat and that’s that kind of heat that unfolds and it mixes with the pasta and it just makes you eat five bowls instead of one i browned it you can see how brown that is it’s really brown you want the bits and pieces on the edge to get that fat out and what i’m looking for is the gold of that fat okay so to that fat i’m gonna add some chopped garlic oh it’s like and this is so quick once you brown the sausage right it’s coming because your pasta is already in the water i know a little bit of uh pepperoncini we’re gonna add a little tomato paste why tomato paste i think the paste really gives a depth to it it’s like adding a splash of worcestershire or splash of soy sauce it’s not like adding tomato i think it should be tomato in parentheses paste because it’s really like it adds a zing of it’s almost citrusy it’s almost acidic it wakes up everything else you finish my cooking sentences so we got the the garlic oh just hit oh oh let’s get a sniffer i had to stop and take a sniff break oh we’re gonna put the mush right in here boom what if you can’t find oyster anything you want white mushrooms hen of the woods uh paris mushrooms shiitakes creminis creminis yes hey did you cut the stems off the oyster i did i did they’re a little chewy i think they’re they’re kind of woodsy and i don’t like to waste mushroom but on shiitakes and oysters i popped that stem off yeah okay i can’t bite it with your my pasta’s ready my sausage is ready my mushrooms are nicely browned i’m gonna put them right from the water in here wow you really don’t have a lot of water you almost cook that pasta like you would rice yeah get a little water careful it is salty you gotta be careful put that in there now at this point i’m gonna add a touch of vino which is unusual kind of right white wine dry sweet dry white wine always wine can it be cheap can it be like if you have a little bit left over in the door of the fridge from the last bottle you drank absolutely that really happens to me but absolutely okay we’re gonna taste and at this point this is when i shut the heat off and start adding a little bit of fromage what kind of cheese this is parmesan and that’s pecorino romano so we’re gonna have two cheeses a little butter and a little fresh rosemary again oh again this guy so you’re on a rosemary kick now one glass time when you’re making this sauce uh i like to add a little bit more cheese if you care for the cheese it has to be off the fire what are we looking for taste-wise right now at this point i’m looking for something that’s balanced the salt and the spice is balanced the mushroom mushrooms are the mildest flavor here they’re actually more texture than anything else but i think i just achieved it right then i think it just happened you did it yeah and if you can see how glossy that looks it really has this starchiness from that water i’m cooking it really low now if you want you can save that water take the rest of that leftover pasta out and we are ready to dress all right a couple of finishing tips basil i always tear i don’t cut it i just think it ruins the oil and the flavor of it plus i love the residual smell on my hands it’s just fantastic okay so we’re just gonna take some basil over the top this guy see this see from here pecorino romano oh look at that method he’s doing the whole side method i like outside this really gets a lot look at that load it up brother a little extra virgin olive oil and then we eat that’s it that’s it that’s it that’s it you sure yeah no chives hanging around no oh look at that great choice in the pusilly too because it’s catching all that everything everything and it’s if you can see can you see how shiny the pasta is that’s the key that’s the starch that’s starchy water put all the butter in here you want it just gets buttery yeah well i like that you’ve combined butter and oval it’s really very italian of you so good and this little facility is just perfect for these mushrooms because the mushrooms are soft they’re firm but they’re they’re yielding you know it’s not greasy it’s not buttery just the right amount of cheese not a bad monday night you

Geoffrey reveals his starchy secret for creating the silkiest sauce in this earthy and savory pasta dish!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2VyFInQ
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fusilli with Sausage and Oyster Mushrooms
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 40 min
Active: 35 min
Yield: 2 to 4 servings

Ingredients

Kosher salt and freshly ground black pepper
8 ounces fusilli
4 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini chile flakes
1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving
8 to 10 fresh basil leaves, torn

Directions

Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.

Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.

Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GeoffreyZakarian #TheKitchen #FoodNetwork #FusilliWithSausageAndOysterMushrooms

Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network