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<blockquote data-quote="moreluck" data-source="post: 429359" data-attributes="member: 1246">Sausage &amp; Mushroom Penne<ul>
<li data-xf-list-type="ul">1 pound dried penne</li>
<li data-xf-list-type="ul">1 pound bulk sweet Italian sausage</li>
<li data-xf-list-type="ul">2 tablespoons olive oil, divided</li>
<li data-xf-list-type="ul">1 pound packaged sliced mushrooms</li>
<li data-xf-list-type="ul">1 garlic clove, forced through a garlic press</li>
<li data-xf-list-type="ul">1 cup heavy cream</li>
<li data-xf-list-type="ul">1/2 cup grated Parmigiano-Reggiano</li>
<li data-xf-list-type="ul">8 ounces shredded whole-milk mozzarella, divided</li>
</ul>Preparation&nbsp;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</blockquote>

[QUOTE="moreluck, post: 429359, member: 1246"] Sausage & Mushroom Penne [LIST] [*]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 [/LIST] [B]Preparation[/B] 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 [/QUOTE]

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