This penne with mushrooms and spicy sausage dish can also be made using your favorite pasta. Now that tomatoes are in season, they are more full of flavor and elevate the dishes they are used in. Using fresh plum tomatoes in this dish and fresh hot pepper makes this pasta recipe deliciously spicy.
Ingredients:
- 1/2 lb. Penne
- 8 oz. Baby Bella Mushrooms, sliced
- 4 Spicy Italian Sausage, casings removed and crumbled
- 5 Plum Tomatoes, skin and seeds removed
- 1 Shallot, chopped
- 3 Garlic Cloves, thinly sliced
- 1/2 Italian Long Hot Pepper, sliced
- Pecorino Cheese
- Handful Parsley, chopped
- Sea Salt
To prepare the tomatoes, follow the instructions found in my Pasta with Swiss Chard Recipe.
Begin by bringing a large pot of salted water to a boil. This will be used to cook the penne later.
In a deep frying pan, add a small drizzle of olive oil and the sausage and sauté over medium to high heat until halfway cooked through. Add in the garlic, shallot and hot pepper and sauté until the sausage is fully cooked through. Remove from the pan and set aside.
Add another drizzle of olive oil to the same frying pan and the mushrooms. Cook the mushrooms over medium heat for about three minutes. Remove from the pan and set aside together with the sausage.
In the same frying pan, add another drizzle of olive oil and the tomatoes. Cook over medium heat for about five minutes, breaking up the tomatoes into a sauce.
At this point, add the penne into the pot of boiling water and cook for two minutes less than the package instructions.
Meanwhile, add the sausage and mushrooms back into the frying pan with the tomatoes and continue to cook over medium/low heat until the pasta is ready.
Drain the penne and add directly into the frying pan and mix together, allowing to cook for another two to three minutes over medium heat. Sprinkle freshly grated pecorino cheese and mix to combine.
Remove from the stove top and serve with a sprinkle of pecorino cheese and parsley on top. Salute and cin cin!
Penne with Mushrooms and Spicy Sausage
Ingredients
- 1/2 lb. Penne
- 8 oz. Baby Bella Mushrooms sliced
- 4 Spicy Italian Sausage casings removed and crumbled
- 5 Plum Tomatoes skin and seeds removed
- 1 Shallot chopped
- 3 Garlic Cloves thinly sliced
- 1/2 Italian Long Hot Pepper sliced
- Pecorino Cheese
- Handful Parsley chopped
- Sea Salt
Instructions
- Begin by bringing a large pot of salted water to a boil. This will be used to cook the penne later.
- In a deep frying pan, add a small drizzle of olive oil and the sausage and sauté over medium to high heat until halfway cooked through. Add in the garlic, shallot and hot pepper and sauté until the sausage is fully cooked through. Remove from the pan and set aside.
- Add another drizzle of olive oil to the same frying pan and the mushrooms. Cook the mushrooms over medium heat for about three minutes. Remove from the pan and set aside together with the sausage.
- In the same frying pan, add another drizzle of olive oil and the tomatoes. Cook over medium heat for about five minutes, breaking up the tomatoes into a sauce.
- At this point, add the penne into the pot of boiling water and cook for two minutes less than the package instructions.
- Meanwhile, add the sausage and mushrooms back into the frying pan with the tomatoes and continue to cook over medium/low heat until the pasta is ready.
- Drain the penne and add directly into the frying pan and mix together, allowing to cook for another two to three minutes over medium heat. Sprinkle freshly grated pecorino cheese and mix to combine.
- Remove from the stove top and serve with a sprinkle of pecorino cheese and parsley on top.