Best Sausage And Mushroom Penne Gratin Recipe Epicuriouscom Recipes

Sausage and Mushroom Penne Gratin image

Provided by Lillian Chou

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided

Steps:

Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

Penne and Vegetable Gratin image

Yield Serves 4 as main course or 6 as a side dish

Number Of Ingredients 18

1/2 pound penne or other tubular pasta (about 2 1/2 cups)
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
For sauce
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (about 3 1/2 cups)
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 cups milk
1/4 teaspoon freshly grated nutmeg
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

Steps:

In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
Preheat oven to 400°F.
Make sauce:
In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

Gratin of Penne, Turkey, and Mushrooms image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

12 ounces penne
2 tablespoons (1/4 stick) butter
2/3 cup sliced shallots (about 5)
1 pound mushrooms, sliced
2 tablespoons chopped fresh thyme
1 1/2 cups turkey gravy (preferably homemade)
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces), divided
1/2 cup whipping cream
3 cups diced cooked turkey meat (about 1 pound)

Steps:

Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.

Penne with Sausage, Wild Mushrooms and Spinach image

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.