Penne with tomato sauce, sausage, & portobello mushrooms
I got a request today from Frank E. for a recipe using sausage, sweet or hot. I love sausage, and it’s tough picking one, but Frank I hope you like this one – it’s one of my favorites!
Ingredients:
- 1 lb pasta penne or rigatoni work best
- 1 2 lb Italian sweet or hot sausage removed from casing (you could mix them)
- 2 tbsp olive oil and more for a drizzle
- 4 garlic cloves chopped
- 1/2 cup sliced onion
- 8 ounces of portobello mushrooms cut into small pieces
- 1 28 ounce can whole Italian plum tomatoes crushed by hand
- Salt and pepper
- Crushed red pepper flakes if desired
Directions:
- I start with 1 lb of sweet Italian sausage meat removed from casing and browned in a large skillet with 1 tablespoon of olive oil breaking it up into 1/2 inch pieces.
- Drain the grease and add 1-tablespoon of olive oil, the garlic, onion and portobello mushroom.
- Sauté this for 5 minutes then add the tomatoes and all their juice.
- Add salt and pepper to taste and crushed red pepper if using.
- Bring to a boil then lower heat and simmer uncovered for 30 min. Stir often.
- Cook your pasta 2 min short of recommended time, strain and add the pasta to the sauce, finish cooking for 2 minutes. Serve with grated Romano cheese and a nice drizzle of extra virgin olive oil.
I would serve this with a green vegetable like asparagus or broccoli di rabe.
-Daniel Mancini
MamaMancini's Newsletter
Sign up to get authentic recipes and news from MamaMancini's!
« Previous