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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Contributed By: Peter, RI | See all of Peter's recipes
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  8 servings
This is one another favorite dish of mine. It relatively easy to make and it tastes delicious with it's rich qualities.
RECIPE INGREDIENTS
1 pound dried penne pasta
1 pound sweet Italian sausage taken out of it's casing
3 tablespoons extra virgin olive oil
1 pound baby Portobello mushrooms sliced
3 cloves fresh garlic  -  minced
1 1/2 cups heavy cream
1/4 teaspoon rounded of salt
1/4 teaspoon cracked black pepper
1/2 cup parmesan cheese - grated
8 ounces whole milk mozzarella cheese - shredded
DIRECTIONS
Cook Pasta in a salted boiling pot of water until al dente; drain pasta & transfer to a large bowl, put aside a 3 quart flame proof casserole dish, for the baking process.


Preheat broiler


Cook sausage in one tablespoon of olive oil in a 12 inch skillet over medium-high heat. Stirring occasionally to prevent sticking/burning while breaking up and large pieces of sausage, until no longer pink. Transfer sausage to a bowl leaving behind the fat in the skillet.


Add 2 tablespoons of olive oil to the already existing fat in the skillet. Add pressed garlic and mushrooms to the skillet over medium-high heat until mushrooms are cooked (do not over-cook - garlic should not burn), garlic should not get darker than golden brown. Cook time should be 5 - 7 minutes.


Return sausage to skillet along with heavy cream along with salt & pepper. Boil over medium-high heat until thickened, about 5-6 minutes. Pour over pasta (in large bowl) and mix in parmesan and 1/2 cup of mozzarella cheese. Salt to taste.


Pour into casserole/baking dish and top with remaining mozzarella cheese.


Broil 3-4 inches from broiler until golden brown in spots, about 5-7 mins.


Date Added: 01/04/2009
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Peter, RI Reviewed: 06/08/2009
Simple and Delicious!
I had last minute dinner guests and thought this recipe would be perfect to serve 6 people along with a nice salad and garlic bread. I did make a couple minor changes, I used hot italian sausage rather than sweet, and I used asiago/parm mixture instead of just parm. I love garlic, so I did add a little more. My guests raved about the meal, and all took home a copy of the pasta recipe. Thanks for sharing your recipe, Pete!
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