Best 3 Sausage Mushroom Penne Recipes

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
• Remove to a paper towel-lined dish with a slotted spoon.
• Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
• Cover, cook until mushrooms are tender - about 5 minutes.
• Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
• In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
• Add sausage, mushroom mixture, and cheese to pasta.
• Toss over medium heat, until pasta is coated and sauce begins to thicken.
• Season with salt and pepper to taste.
• **Add more chicken broth if sauce seems dry.

SAUSAGE AND MUSHROOM PENNE GRATIN

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.

SAUSAGE & MUSHROOM PENNE

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.