Thursday, December 17, 2009

Sausage & Mushroom Penne Pasta

This is a recipe that is running around in various forms on multiple blogs. I believe someone mentioned it started in an issue of Gourmet magazine. It's a super easy recipe but I think it is hillarious that someone said "place in Flame Proof baking dish." Errr Okay. I HOPE YOUR OVEN doesn't catch on fire but just to be safe! *wink*. Seriously though, this is a very hearty dish that is light in the flavors blended perfectly. Great for a cold night and perfect for company.

Sausage & Mushroom Penne Gratin

1 lb dried Penne (1 box)
1 1/4 pound Mild Italian Sausages
2 tbs olive oil
1 package mushrooms (about 10 ounces to 1 lb)
3 tbs crushed garlic
1 tbs dried parsley
1 1/3 cup heavy cream
1/2 cup reserved pasta water
1/4 tsp salt
1/4 tsp pepper
1 cup grated/shredded parigiano/romano cheese
2 cups shredded mozzarella


Cook Penne till al dente or a little more but not much because they need to hold their shape and not be too soft. Reserve 1/2 cup of water and then drain pasta and place in 9 x 13 baking dish. Sprinkle noodles with dried parsley.
Remove sausage casings and cook in 1 tbs oil in nonstick skillet over medium-high heat until done and chopped finely. Transfer to bowl but leave juice/oil in skillet. Add remaining tbs oil, mushrooms and garlic and cook over high heat, stirring occasionally until mushrooms are done (3-4 minutes).
Add sausage back in along with cream, pasta water, salt, pepper and boil stirring once or twice until starting to thicken. Pour evenly over pasta.
Stir in cheeses and broil about 5 minutes watching carefully so you don't burn the cheese. Serve hot.

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