Lasagnette noodles are glorious hefty things. Not really twistable with a fork, but thick, with a terrific chew that soak up lots of sauce. This is sort of lasagna-y without the cheese and takes about a quarter of the time to make. If you can’t find lasagnette noodles, regular lasagna noodles will work, just break them in half before cooking.
- 1 pound lasagnette pasta or dried lasagna noodles broken in half
- 2 tablespoons olive oil
- 12 ounces spicy Italian sausage, cut into 1/2-inch slices
- 8 ounces crimini or button mushrooms, stems removed and sliced
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1 (14-ounce) can beef or chicken broth
- 1/4 teaspoon red chile flakes
- Heat oil in a large frying pan over medium heat until shimmering. Add sausage and mushrooms and cook, stirring occasionally, until well browned. Add tomatoes and garlic and season with salt. Continue cooking until most of the tomatoes have browned and burst open. Add broth and chile flakes; simmer until reduced slightly.
- Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package instructions. Drain and return noodles to pot along with sausage mixture. Toss gently to coat adding additional salt as desired; serve immediately.