Sausage and Mushroom Penne Gratin

By á-17891

Penne pasta covered with a creamy sauce of sausage and mushrooms, Parmigiano-Reggiano and mozzarella, then baked. A delicious, cheesy meal.

Recipe from Lisa at The Cutting Edge of Ordinary from Gourmet Magazine Nov 2008

Ingredients

• 1 pound dried penne
• 1 pound bulk Italian sausage
• 1 (1 pound) package of sliced mushrooms (I used two 8 oz packages of baby bellas)
• 1 garlic clove, forced through a garlic press (I used 2)
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmigano-Reggiano cheese
• 1 cup shredded whole milk mozzarella, divided

Preparation

Step 1

Cook the penne in a large pot of boiling, salted water until al dente. Reserve ½ cup of the cooking water then drain and transfer to a flameproof 3-quart baking dish.

Pre-heat the broiler.

Meanwhile, cook the sausage in 1 tablespoon of 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 the fat in the skillet.

Add the remaining tablespoon of oil to the skillet along with the mushrooms and garlic. Cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.

Return the sausage to the skillet along with the cream, reserved ½ cup cooking water, salt and pepper. Boil over high heat, stirring once or twice until thickened, about 4 minutes.

Pour over the pasta then stir in the Parmigiano Reggiano, ½ mozzarella and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.

Broil 3 to 4 inches from the heat until golden brown in spots about 5 minutes.