Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This easy to make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more! Ingredients:
1 pound penne pasta |
3 tablespoons extra-virgin olive oil, divided |
1 pound bulk italian sausage |
1 pound cremini mushrooms, sliced |
3 cloves garlic, minced |
1 1/2 cups heavy cream |
1/4 teaspoon salt, or to taste |
1/4 teaspoon cracked black pepper |
1/2 cup grated parmesan cheese |
1 (8 ounce) package shredded whole milk mozzarella |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
3. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
4. Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
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