Robust Cooking - Cooking Tips, Balanced Meals and Family Recipes

Sausage and Mushroom Penne Gratin

by Rachel Segal on November 18th, 2008

Originally from Epicurious, with some modifications…this is an excellent meal for a cold winter evening. The sweet sausage and mushrooms are a wonderful combination, especially if you give them a bit more time to simmer before pouring the whole thing over the penne. Make sure you don’t over cook the penne - and if you like garlic, you’re going to need more than one clove! The recipe calls for just one, but I used three and didn’t end up using the pasta water so the mixture was creamier but less abundant once it was poured into the baking dish. They suggest that it takes 30 minutes to make, but I found with the extra simmer time and additional cheese/garlic prep, you’re looking at 45 minutes total. Makes 4-6 servings.

Ingredients

• 1 pound dried penne
• 3 sweet Italian sausages
• 2 tablespoons olive oil, divided
• 1 pound packaged sliced mushrooms
• 3 garlic cloves, minced
• 1 cup half and half
• 1/2 cup grated Parmigiano-Reggiano
• 8 ounces shredded whole-milk mozzarella, divided

Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. 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 [I didn't break them up until after they were done]. Transfer with a slotted spoon to a bowl, leaving fat in skillet. [At this point I sliced the sausages up into pieces]

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, 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 [I turned the heat down and let it simmer a little bit longer in order for the sausage and mushroom flavors to really mix]. 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.

Images: (c) Rachel Segal

Share This

Related Stories

Chicken with Garbanzo Beans, Tomatoes and PaprikaHealthy Cooking around b5mediaCreamy Mushroom Soup

POSTED IN: Dinner Recipes