Sausage Mushroom Penne Skillet Food

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.

SAUSAGE AND MUSHROOM PENNE GRATIN

Steps:

• 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.

SKILLET PENNE AND SAUSAGE SUPPER

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

PENNE W/ SPICY SAUSAGE, OYSTER MUSHROOMS, BASIL AND TOMATOES

Steps:

• Simmer sausages in water for about 5 minutes or until just cooked; let cool. Coarsely chop tomatoes on food processor.
• In large skillet, heat 2 T olive oil. Add basil, onion, garlic and carrots; saute until soft. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes.
• Cut sausages diagonally into thin slices. In small skillet, saute sausages in remaining 2 T olive oil until lightly browned. (make sure that the oil is very hot or the sausage will fall apart) Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 minutes.
• Cook pasta in large amount of boiling salted water until tender; drain and return to saucepan. Add sauce and toss. Serve with parmesan cheese.

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
• Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
• Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, about 30 minutes.

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS

Steps:

• Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
• Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

SAUSAGE AND MUSHROOM PENNE GRATIN

Steps:

• 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 paper-toweled plate, 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 and nice bottle of wine!

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
• Remove to a paper towel-lined dish with a slotted spoon.
• Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
• Cover, cook until mushrooms are tender - about 5 minutes.
• Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
• In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
• Add sausage, mushroom mixture, and cheese to pasta.
• Toss over medium heat, until pasta is coated and sauce begins to thicken.
• Season with salt and pepper to taste.
• **Add more chicken broth if sauce seems dry.