Creamy Cast Iron Casserole

Ingredients

Directions

1. Bring a large pot of salted water to a boil and keep at a bare simmer. Combine bread crumbs, 2 oz cheese, half of the parsley, half of the chives, ¼ of the red onion, ¼ of the garlic, and all of the olive oil in a medium bowl and mix until combined. Season with salt and pepper.
2. Melt butter in a cast iron skillet over med-high heat until foaming. Add sausage, breaking it up, and cook until well browned (~7 min). Transfer to small bowl, leaving fat behind.
3. Increase heat to high, and add mushrooms. Stir frequently, until moisture has evaporated and mushrooms are well-browned (~10 min).
4. Add remaining onion and garlic and stir until fragrant (~30 sec). Add soy sauce and lemon juice and stir to combine.
5. Next, add flour and stir until a thin film begins to form on the bottom of the pan (~1 min). Slowly whisk in chicken stock and heavy cream. Bring to a simmer and cook until thickened (~2 min). Stir in remaining grated cheese until melted. Then stir in remaining parsley and chives, followed by the sausage. Season to taste with salt and lots of black pepper.
6. Adjust rack to 10 in. below broiler element and preheat broiler to high.
7. Cook pasta in salted water according to package directions, reserving 1 cup of cooking liquid.
8. Add drained pasta and mushroom sauce to pasta dish. Add pasta water to adjust consistency. Return to cast iron and top with bread crumbs. Broil until golden brown, rotating pan as necessary, 2 to 3 minutes. Serve immediately.