Cooking Instructions
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Step 1
Bring a large pot of salted water to a boil. Cook the
Penne Pasta (4 1/3 cups)
according to package directions, about 8 to 9 minutes.
Step 2
In a large, deep skillet, heat the
Olive Oil (1 Tbsp)
over medium-high heat and cook the
Sweet Italian Sausage Links (1 lb)
, turning occasionally, for 5 to 7 minutes. Remove from the pan to cool and slice thinly.
Step 3
Cooked the
Onion (1)
over medium-high heat in the pan with the sausage fat and oil, stirring in the
Italian Seasoning (1/2 Tbsp)
,
Dried Sage (1 tsp)
,
Dried Thyme (1/2 tsp)
, and ¼ tsp each
Kosher Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cook for 3 to 4 minutes, until the onions are softened.
Step 4
Add the
Unsalted Butter (1 Tbsp)
and melt, combining it with the onions and seasonings. Add the
Mushrooms (4 1/2 cups)
and toss to coat. Cook the mushrooms for 3 to 4 minutes, or until tender.
Step 5
Return the sliced sausage to the skillet with the mushrooms. Add the
Half and Half (3/4 cup)
and the remaining
Kosher Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Boil over high heat until thickened, about 2 to 3 minutes.
Step 6
Add the pasta to the pan, and then stir in the
Pecorino Romano Cheese (1/2 cup)
until the sauce is creamy. Serve immediately and garnish with extra cheese and
Italian Flat-Leaf Parsley (1/4 cup)
if desired.
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