Skillet Sausage and Mushroom Penne

By cindygwest

Cooking the pasta right in the sauce infuses it with flavor and restricts the cooking to one pan. You can use hot sausage instead of sweet

Ingredients

• 12 ounces sweet Italian sausage, casings removed
• 4 ounces white mushrooms, trimmed and quartered
• 2 1/4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 12 ounces (3 3/4 cups) penne
• 3/4 cup heavy cream
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• Salt and pepper

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking up pieces with spoon, until no longer pink, about 5 minutes. Add mushrooms and cook until beginning to brown, about 4 minutes. Transfer sausage-mushroom mixture to bowl.

2. Return now-empty skillet to medium-high heat and add broth, tomatoes and their juice, pasta, and cream and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring frequently, until pasta is al dente, about 15 minutes.

3. Stir sausage mushroom mixture and ½ cup Parmesan into pasta. Season with salt and pepper to taste. Top with remaining ½ cup Parmesan, cover skillet, and remove from heat until cheese is melted, about 5 minutes. Serve, passing extra Parmesan separately.