Sausage and Mushroom Penne Gratin
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 cup heavy cream
- 1/2 cup grated parmigiano-reggiano
- 2 tablespoons olive oil, divided
- Carbohydrate 63 g(21%)
- Cholesterol 113 mg(38%)
- Fat 38 g(58%)
- Fiber 3 g(13%)
- Protein 37 g(74%)
- Saturated Fat 19 g(95%)
- Sodium 821 mg(34%)
- Calories 737
Preparation Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish. Preheat broiler. Meanwhile, cook sausage in 1 tablespoon 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 fat in skillet. Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes. Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes. Serve with:a green salad
Preparation Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish. Preheat broiler. Meanwhile, cook sausage in 1 tablespoon 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 fat in skillet. Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes. Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes. Serve with:a green salad
