Penne with Sausage, Spinach and Mushrooms. What more could you need?
I realized AFTER making this that it was really calling for the pre-cooked sausage - more like a kielbasa - but this version worked just fine. I also subbed button mushrooms instead of wild.
And here's the finished product. It was really great! It makes a good sized casserole dish full and gave me lots of lunches!
I'm really learning that these recipes are just guidelines - once you make them - you can think of so many things to add and make them your own!
Button mushrooms would also be fine here.
This recipe can be prepared in 45 minutes or less.Yield: Serves 4
3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese
Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes.