The team at Lagostina reached out about participating in National Pasta Day on October 17th and kindly sent me a beautiful pasta pot. Having just returned to North America after our usual six months in Umbria, I wanted to create an Umbrian-inspired pasta for autumn.

Autumn in central Italy brings an extraordinary variety of mushrooms, so I used a mix of portobello, cremini and shiitake for this recipe. I chose farro pasta from Umbria called ciriole, which has a subtle nutty flavor that complements mushrooms, but any long dried pasta—spaghetti, linguine or whole-grain varieties—works well.

Umbria is known for its pork products, so I added sausage to echo that regional flavor. The sausage and mushrooms are simmered together in a creamy thyme sauce to meld the ingredients. For texture and a seasonal touch, I sprinkle chopped roasted, shelled chestnuts on top just before serving. If you prefer, omit the chestnuts or substitute lightly toasted, skinned chopped hazelnuts.

While purists sometimes avoid cheese with mushroom pasta, I like a little contrast and finish the dish with freshly grated Pecorino Romano.

Gorgeous Lagostina Pasta Pot

Buon Appetito!
Deborah Mele

Farro Pasta in a Creamy Thyme Sauce with Mushrooms & Sausage

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

A flavorful whole-grain pasta dish dressed in a creamy mushroom and thyme sauce.

Ingredients

• 2 tablespoons olive oil
• 1/2 pound mild Italian sausage links, casings removed
• 1 pound mixed mushroom blend, wiped clean (portobello, cremini, shiitake)
• 1/3 cup finely chopped onion
• 2 garlic cloves, minced
• 2 1/2 cups heavy cream
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground pepper to taste
• 3/4 pound farro or whole-grain pasta

To Serve:

• 1/4 cup chopped roasted, shelled chestnuts (optional)
• Grated Pecorino Romano cheese

Instructions

1. Bring a large pot of lightly salted water to a rolling boil.
2. While the water heats, warm the olive oil in a large skillet over medium heat until it shimmers.
3. Add the sausage, breaking it up with a fork, and cook until no longer pink, about 7–8 minutes.
4. Stir in the mushrooms, onion and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
5. Pour in the cream, add the thyme, and season with salt and pepper. Increase the heat until the cream comes to a gentle boil.
6. Reduce heat and simmer until the sauce thickens slightly, about 5 minutes. Taste and adjust seasoning.
7. Keep the sauce warm while the pasta cooks.
8. Cook the pasta until al dente according to package instructions. Reserve a small cup of pasta cooking water before draining.
9. Toss the drained pasta with the sauce, adding a spoonful or two of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
10. Divide among four bowls, sprinkle with chopped chestnuts if using, and offer grated Pecorino Romano at the table.

Did you make this recipe?

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