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/2VyFInQSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented 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 MushroomsRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 40 minActive: 35 minYield: 2 to 4 servingsIngredientsKosher salt and freshly ground black pepper8 ounces fusilli4 tablespoons extra-virgin olive oil, plus more for drizzling6 ounces spicy Italian sausage removed from casings (from 2 to 3 links) 1 clove garlic, minced Pinch pepperoncini chile flakes1 tablespoon tomato paste 6 ounces oyster mushrooms, trimmed from the stems 1/4 cup dry white wine 1/4 cup grated Parmesan1 tablespoon unsalted butter 1 teaspoon minced fresh rosemary Freshly grated Pecorino-Romano, for serving8 to 10 fresh basil leaves, torn DirectionsBring 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 #FusilliWithSausageAndOysterMushroomsGeoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=d8auEbpdPmE
