Name: Penne with Sausage and Portobello Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Mild Italian sausage links - 4; Penne pasta - 1 (12 ounce) package; Tomatoes, diced - 4; Baby portobello (cremini) mushrooms, chopped - ½ pound; Chopped red onion - ½ cup; Garlic, chopped - 3 cloves; Red wine - 1 ½ cups; Crushed dried rosemary - 1 tablespoon; Crushed dried oregano - 1 tablespoon; Crushed dried thyme - 1 tablespoon; Kosher salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Shredded mozzarella cheese - ½ cup

Penne with Sausage and Portobello Mushrooms

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Penne with Sausage and Portobello Mushrooms

1. Mild Italian sausage links - 4

2. Penne pasta - 1 (12 ounce) package

3. Tomatoes, diced - 4

4. Baby portobello (cremini) mushrooms, chopped - ½ pound

5. Chopped red onion - ½ cup

6. Garlic, chopped - 3 cloves

7. Red wine - 1 ½ cups

8. Crushed dried rosemary - 1 tablespoon

9. Crushed dried oregano - 1 tablespoon

10. Crushed dried thyme - 1 tablespoon

11. Kosher salt - 1 tablespoon

12. Ground black pepper - 1 tablespoon

13. Shredded mozzarella cheese - ½ cup

How to cook deliciously - Penne with Sausage and Portobello Mushrooms

1. Stage

Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.

2. Stage

Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.

3. Stage

Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.