Dinner tonight? Something simple with pasta? Penne pasta in a mushroom sauce. I really enjoy the earthy flavor of mushrooms such as dried Porcini. This is a very rich and packed with flavor recipe which can help you change up that sometimes boring pasta dish. If you don’t want meat, skip the sausage. Total time for this meal 25 minutes!
Let’s cook!
Ingredients:
4 tablespoons butter
1 tablespoon olive oil
5-6 shallots, sliced
1/2 pound dried Porcini mushrooms
1 teaspoon all-purpose flour
1 cup heavy cream
1/3 cup port
4oz chopped sun-dried tomatoes
1/2 teaspoon nutmeg
1 pound of fresh Italian sausage
12oz box dried penne
fresh flat-leaf parsley, chopped
salt and pepper
Step 1:
Start a pot of water for your penne pasta. Melt the butter with olive oil in a large heavy bottom pan on medium heat (I use the dutch oven for this recipe).
Step 2:
In a large skillet at the same time start to brown the sausage.
Step 3:
Add the shallots to butter and olive oil. Cook over low heat, stirring occasionally, for 5 minutes.
Step 4:
Add the mushrooms and cook over low heat for an additional 2 – 4 minutes.
Step 5:
Sprinkle in the flour and cook, stirring for 2 more minutes.
Step 6:
Remove from the heat and gradually stir in the cream and port.
Step 7:
Return to the heat, add the sun-dried tomatoes, sausage, and nutmeg. Cook over low heat, stirring occasionally for 10 minutes.
Step 8:
Meanwhile, add the pasta to your pot of boiling water and the pasta will cook for 8-10 minutes. Drain the pasta and the add to the dutch oven with the sauce. Stir well and cook for another 5 minutes.
Step 9:
Time to plate. I served this for Jen and her friends in a bowl, added chopped parsley with shaved parmesan cheese.
Category:
Closing Remarks:
Happy Cooking!
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