Skillet Sausage and Mushroom Penne
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces sweet Italian sausage, casings removed4 ounces white mushrooms, trimmed and quartered2 ¼ cups chicken broth 1 (14.5-ounce) can diced tomatoes 12 ounces (3 ¾ cups) penne ¾ cup heavy cream 2 ounces Parmesan cheese, grated (1 cup), plus extra for servingSalt and pepper
Before You Begin
You can use hot Italian sausage instead of sweet.
Instructions
- Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking up pieces with spoon, until no longer pink, about 5 minutes. Add mushrooms and cook until beginning to brown, about 4 minutes. Transfer sausage-mushroom mixture to bowl.
- Return now-empty skillet to medium-high heat and add broth, tomatoes and their juice, pasta, and cream and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring frequently, until pasta is al dente, about 15 minutes.
- Stir sausage mushroom mixture and ½ cup Parmesan into pasta. Season with salt and pepper to taste. Top with remaining ½ cup Parmesan, cover skillet, and remove from heat until cheese is melted, about 5 minutes. Serve, passing extra Parmesan separately.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Cooking the pasta right in the sauce infuses it with flavor and restricts the cooking to one pan.
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