Creamy Sausage & Mushroom Penne
Pork sausage and mushrooms simmered in a silky cream sauce, tossed with penne in one skillet. A weeknight take on penne alla boscaiola that skips the traditional game meat but keeps all the rich, earthy comfort.
- Total time
- 28 min
- Servings
- 2
- Calories
- 748
- Protein
- 32g
Ingredients
- 8 oz pork sausage (spicy or mild, casings removed)
- 10 oz mushrooms (cremini or button, halved)
- 10 oz penne pasta
- ¾ cup heavy cream
- ½ cup dry white wine (or chicken broth)
- 1 whole shallot, minced
- ½ cup parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil. Add penne and cook until al dente, ~11 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat a 12-inch skillet over medium-high. Add sausage, breaking it up with a spoon, until browned and cooked through, ~6 minutes.
- 3
Add shallot and mushrooms to the skillet. Sauté until mushrooms are golden and tender, ~5 minutes.
- 4
Pour in wine and scrape up browned bits from the pan bottom. Simmer until liquid reduces by half, ~2 minutes.
- 5
Stir in cream and parmesan. Heat through until sauce is silky, ~1 minute. Season with salt and pepper to taste.
- 6
Add drained penne to the skillet. Toss gently, adding pasta water a splash at a time if sauce feels too thick. Serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- measuring cups
- tongs
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