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Ingredients
- 1 pound dried penne
- 1 pound bulk sweet Italian sausage
- 2 tablespoons olive oil, divided
- 1 pound packaged sliced mushrooms
- 1 garlic clove, forced through a garlic press
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 8 ounces shredded whole-milk mozzarella, divided
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from epicurious.com
Preparation
Step 1
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
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