What’s for Dinner, Honey?
Posted on 12 November 2008 by joy
This pasta dish looks like the perfectly satisfying cold weather dinner. With cream, sweet Italian sausage and wild mushrooms, this might just be the dinner of my dreams. What are you putting on the table tonight?
Sausage and Mushroom Penne Gratin
Gourmet November 2008
- 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
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.
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Tags | dinner, healthy dinner recipe, winter dinner recipe, yummy
