Creamy Penne Boscaiola with Sausage
Garlicky Italian sausage and mushrooms tossed with penne in a silky cream sauce, finished with fresh parsley and a simple side salad. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 685
- Protein
- 32g
Ingredients
- 10 oz penne pasta
- 8 oz Italian sausage, bulk or casings removed
- 8 oz cremini mushrooms, halved
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
- 2 cups mixed salad greens
- 1 whole lemon, halved
Instructions
- 1
Boil penne in salted water until al dente, ~10 minutes. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, heat a large skillet over medium-high. Brown sausage, breaking into chunks, until no pink remains, ~5 minutes.
- 3
Add mushrooms to the skillet and sauté until golden, ~4 minutes. Stir occasionally until liquid from mushrooms evaporates.
- 4
Pour cream into the skillet. Simmer gently for 2 minutes until it thickens slightly, stirring occasionally.
- 5
Add cooked penne and Parmesan to the cream sauce. Toss gently, adding reserved pasta water a splash at a time until silky.
- 6
Toss salad greens with a squeeze of lemon juice and pinch of salt. Plate pasta, garnish with parsley, and serve with salad.
Tools you’ll need
- large pot for pasta
- 12-inch skillet
- wooden spoon
- colander
- tongs
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