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Pizzichi di farro with Crimini, Granny Smith Apples and Chicken Sausage

Farro Pasta with Mushrooms, Apples and Sausage

Course Entree
Cuisine Pasta
Author TheSpicedLife


  • 1 lb dried medium sized pasta of choice, preferably made of farro, cooked to al dente
  • 1 lb chicken apple sausage, sliced into half-moons
  • 2 T extra virgin olive oil
  • 1 medium red onion, chopped
  • 6-8 cloves garlic, minced
  • 2 T minced fresh thyme
  • salt and pepper to taste
  • hefty pinch ground coriander
  • 1 lb sliced crimini mushrooms
  • 3 tart apples, such as Granny Smith, peeled, cored and sliced
  • 2 medium-large tomatoes, cut into large chunks (mine were heirloom yellow tomatoes)
  • grated Parmigiano Reggiano for garnish


  1. Heat the olive oil in a large skillet over medium heat. Add the sausage and brown for about 5-8 minutes, then remove with a slotted spoon to a paper towel covered plate.
  2. Add the onions with a pinch of salt to the oil. Cook, lightly caramelizing, for 10 minutes. Add the garlic and fresh thyme and toss for 2 minutes. Add another pinch of salt and the ground coriander.
  3. Add the mushrooms in 3 bunches, browning a little inbetween additions to avoid overcrowding the pan and steaming the mushrooms. Add a pinch of salt each time--mushrooms need salt! When the mushrooms have reduced a bit in size and are browning, after about 10 minutes total, add the apple slices and tomatoes. Toss and cook for 2 minutes.
  4. Add the browned sausage and toss again, and cook for another 3-5 minutes to allow flavors to meld. Taste for salt and pepper before serving and sprinkle with grated Parmigiano Reggiano.