Twas the weeks before Christmas…and on top of everything else you have to do tonight, your family will want to be fed. Skip the takeout and try this instead. Back in November 2008, Gourmet Magazine published this as a 10 minute main. I tried, but really, it is more of a 20 minute dish. Even still, fridge to table in under half an hour means you can be sitting down to a healthy home made dinner in the same time it would have taken for takeout to arrive.
Sausage & Mushroom Penne
1 lb dried Penne or Fusilli pasta
2 or 3 sweet Italian sausages, removed from casings
2 Tablespoons canola oil, divided
1 lb mushrooms, sliced
1 clove garlic, put thru garlic press, or finely minced
1 cup heavy cream
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan
8 oz mozzarella, shredded
Cook pasta in large pot of boiling water according to package directions. Reserve 1 cup pasta water when draining.
Meanwhile, in 12″ skillet, cook sausage over medium-high heat in 1 tablespoon of oil until no longer pink, stirring often to break up any large clumps.
Transfer to bowl with slotted spoon, leaving as much fat as possible in the pan, and set aside. Add remaining tablespoon of oil to skillet, increase heat to high, and add mushrooms and garlic. Cook stirring occasionally, until mushrooms are golden. About 3 minutes.
Drain pasta, retaining 1 cup of the pasta cooking water. Put drained pasta back into its cooking pot.
Add sausage to mushrooms in pan, and stir in the cream, 1/2 cup pasta water and 1/4 teaspoon each salt and pepper. Bring to boil over medium-high heat, stirring once or twice until cream is reduced and mixture is beginning to thicken. About 5 minutes.
Pour mixture into the pot with pasta, and stir to combine. Sprinkle in cheese and stir to combine well. Cook over low heat for 1 minute until cheese has melted and is well incorporated into dish.
Transfer to serving dish and serve hot, with extra Parmesan.