Sausage and Mushroom Penne Gratin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time It tastes fantastically good! ;).Gourmet Magazine, November 2008. Ingredients:
1 lb dry penne pasta |
1 lb bulk sweet italian sausage |
2 tablespoons olive oil, divided |
1 lb button mushroom |
1 garlic clove, forced through a garlic press |
1 cup heavy cream |
1/2 cup grated parmigiano-reggiano cheese |
8 ounces shredded whole milk mozzarella, divided |
Directions:
1. Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
2. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
3. Preheat broiler.
4. 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.
5. Transfer with a slotted spoon to a paper-toweled plate, leaving fat in skillet.
6. 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.
7. 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.
8. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste.
9. Spread evenly in baking dish and top with remaining mozzarella.
10. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
11. Serve with a green salad and nice bottle of wine!
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