PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Penne With Carrots, Chanterelles and Sausage image

This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish makes its own sauce.

Provided by Florence Fabricant

Categories dinner, easy, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

12 ounces medium-thick carrots, peeled
6 ounces chanterelles, brushed, trimmed and quartered if large
4 tablespoons extra-virgin olive oil
5 cups chicken stock
1 medium onion, finely chopped
8 ounces Italian sweet sausage, casing removed, crumbled
12 ounces whole wheat or farro penne
Salt and ground black pepper
1/4 cup pitted black olives, halved
2 tablespoons minced parsley
Grated Grana Padano, for serving

Steps:

Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 964 milligrams, Sugar 9 grams, TransFat 0 grams