SAUSAGE & MUSHROOM PENNE

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Sausage & Mushroom Penne image

Categories     Cheese     Mushroom     Pasta     Pork     Casserole/Gratin     Dinner     Sauté

Number Of Ingredients 17

1 pound Penne pasta
1 pound Hot Italian Sausage
1 tablespoon Extra-Virgin Olive Oil (as needed)
1 pound Mushrooms, Sliced (cremini work well)
4 cloves Garlic (diced)
1 cup Half & Half
1/2 cup Tomato (diced)
1/3 cup Chives (sliced)
1/2 teaspoon Red Pepper Flakes
1 teaspoon Basil (dry)
1 teaspoon Oregano (dry)
1 can Black Olives (sliced - optional - 2.5 ounce can)
1/2 cup Bell Pepper (sliced - optional)
1/4 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Parmigiano-Reggiano Cheese (grated)
8 ounces Mozzarella Cheese (shredded)

Steps:

  • Cook penne in a pot of boiling water until al dente. Reserve 1/2 cup of the water, then drain pasta and transfer to a large mixing bowl.
  • While the Penne is cooking, cook the sausage and stir until the sausage is crumbled and no longer pink. Transfer to a plate with paper towels on it to soak up the grease and dump the grease from the pan.
  • Add olive oil to the pan along with the mushrooms, garlic, tomato, olives and bell pepper (if ingredients used) and cook over medium-high heat until the mushrooms are golden, approximately 5 minutes.
  • Return the cooked sausage to the skillet and add the cream, reserved 1/2 cup pasta water, salt, black pepper, red pepper, and bring to a boil over medium-high heat, stirring once or twice until thickened, about four minutes.
  • Pour over pasta in the big mixing bowl then add in the Parmigiano-Reggiano cheese and 1/2 cup of the Mozzarella. Once mixed spread evenly in a 13x9 baking dish and top with the remaining Mozzarella.
  • Broil 3-4 inches away from the heat until the Mozzarella on top begins to brown in spots, about five minutes.

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