Have you ever gone to the store and stumbled upon an ingredient you just had to try? That is how I discovered this recipe. The gigli pasta is beautiful! The colors and shape of the pasta are stunning; the floral shape is reminiscent of spring time. So if you are looking for a tasty spring time treat, try this dish. You will not regret it.

1 lb Gigli or flower shaped pasta
8 oz mushrooms*
2 tbsp olive oil
1/2 onion, medium
3 garlic cloves, minced
12 oz Italian sausage, casing removed
5 oz white wine
2 oz cream or half and half
Salt and pepper, to taste
1 oz Parmesan cheese, grated
1 tsp red pepper flakes, optional

In a large skillet, sauté the onions for about 3 minutes. Add the garlic to the skillet, stirring for an additional minute. Add the sausage and cook for 5 minutes. Add in the mushrooms, cooking for an additional 5 minutes before adding the wine. Season with salt, pepper, and the cream.

Meanwhile, cook the Gigli pasta in salty, boiling water until al dente, usually a few minutes short of the listed cooking time. Drain the pasta, reserving a cup of cooking water just in case it is needed to loosen the sauce.

Combine the pasta with the mushroom and sausage mixture, cooking together for 2 to 4 more minutes. Top each serving with the freshly grated Parmesan cheese and a pinch of the red pepper flakes.

Enjoy!

Happy cooking!

*I like a mix of dried porcini (softened in warm water for a couple hours and squeezed of most of the liquid; save the liquid to use at a later date. It’s yummy!) and cremini mushrooms.