Orecchiette With Sausage

• 12 ounces orecchiette, cooked
• 8 ounces fresh chorizo sausage, mild or 8 ounces spicy sausage, casings removed
• 3 green onions, thinly sliced
• 2 garlic cloves, sliced thinly
• 8 ounces cremini mushrooms, sliced
• salt and pepper
• 3 tomatoes, skins removed, seeded and diced
• 1/2 cup low sodium chicken broth
• 1/2 cup grated parmesan cheese, plus more for serving

1. Bring large pot of salted water to a boil. Add pasta and cook according to package direction.
2. Meanwhile heat a large non stick pan to medium.
3. Add the broken up sausage and saute until no longer pink.
4. Add the mushrooms/garlic and continue to cook until mushrooms have reduced in size.
5. Add most of green onions and cook until limp. Reserving some for garnish.
6. Add the chicken stock and cook for another 3 minutes.
7. Add tomatoes, seasonings to taste and continue cooking for anther 3 minutes.
8. Reserve 1/2 cup pasta cooking water and drain the pasta.
9. Return to pot and combine the pasta/pasta water with the meat mixture along with the cheese.
10. Divide into dishes and serve with additional cheese/green onions as garnish.

orecchiette, chorizo sausage, green onions, garlic, cremini mushrooms, salt, tomatoes, chicken broth, parmesan cheese

Taken from www.food.com/recipe/orecchiette-with-sausage-476320 (may not work)