Ingredients

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Main Ingredients

12 oz penne, rigatoni, rotini, or fettuccine

1 lb sweet Italian ground sausage

8 oz cremini (baby bella) mushrooms, sliced

1 cup cherry tomatoes, halved

About 8 bok choy leaves (White stems chopped into ½-inch pieces, Green leaves roughly chopped)

1 medium yellow onion, diced

4 cloves garlic, minced

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Sauce

2 tablespoons butter

½ cup chicken broth (made with Better Than Bouillon and hot water)

1¼ cups half-and-half

½ cup freshly grated Parmesan cheese

¼ cup Asiago cheese⅛ teaspoon ground or freshly grated nutmeg

½ teaspoon freshly ground black pepper

Pinch of crushed red pepper flakes (optional)

Salt, only if needed

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Optional Garnishes

Extra grated Parmesan

Chopped fresh parsley or basil

Freshly ground black pepper

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Directions

1. Bring a large pot of generously salted water to a boil. Cook the pasta until 1 minute shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain and set aside.

2. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into bite-sized pieces, until browned. Transfer the sausage to a plate. If needed, drain off excess grease, leaving about 1 tablespoon in the pan.

3. Reduce the heat to medium and add the butter.

4. Add the diced onion and cook for 4 to 5 minutes, until softened.

5. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring only occasionally so they brown well. Don't rush this step. The browning develops a deep, savory flavor.

6. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

7. Add the chopped bok choy stems and cook for about 3 minutes, until they begin to soften but still have a little bite.

8. Add the halved cherry tomatoes and cook for 2 to 3 minutes, just until they soften and release a little juice while still holding their shape.

9. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan.

10. Stir in the half-and-half and the nutmeg. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally. Do not let it come to a full boil.

11. Reduce the heat to low. Gradually stir in the Parmesan cheese (and Asiago, if using) until the sauce is smooth and creamy. Add the black pepper and, if desired, a pinch of crushed red pepper flakes.

12. Return the cooked sausage to the skillet.

13. Add the cooked pasta and toss until everything is evenly coated in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches your preferred consistency.

14. Fold in the chopped bok choy leaves and cook for 30 to 60 seconds, just until wilted.

15. Taste the sauce before adding any salt. Between the sausage, Better Than Bouillon, and Parmesan, you may not need any.

16. Serve immediately, topped with extra Parmesan, freshly ground black pepper, and chopped parsley or basil if desired.