Penne with Mushrooms, Italian Sausage, and Broccoli

The dish is a fast one-pot meal for a busy weeknight and a great showcase for the meatiness of mushrooms; they help stretch the turkey sausage, so you only need a little meat. Omit the cheese, if you like; the dish is still plenty hearty without it.

Penne with Mushrooms, Italian Sausage, and Broccoli

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  • Prep Time


  • Total Time


  • Servings



  • ¼ lb. Italian-style turkey sausage,

  • 10 oz. white mushrooms, sliced

  • 1 garlic clove, minced

  • 4 c. cooked broccoli florets

  • 4 c. cooked drained penne, (10 oz. dry)

  • ¾ c. chicken broth

  • 1 tbsp. lemon juice

  • ¼ c. grated Parmesan cheese

  • Crushed red pepper to taste, optional


1. Crumble the turkey sausage meat (removed from casing) into a large skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel-lined plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 min. 2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and crushed pepper, if using. Cook just until heated through. Serve sprinked with cheese.


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