Farmers Pasta
Penne tossed in a light cream sauce with caramelized mushrooms, onions, Italian sausage and lots of parmesan.
Servings: 6
Ingredients
- 16 ounces of Italian sausage, ground
- 1 tablespoon of extra virgin olive oil
- 2 medium yellow onions, diced
- 16 ounces of fresh mushrooms, chopped (white, button or portobello)
- 4 cloves of garlic, finely minced
- 2 cups of chicken stock
- 2 cups of heavy cream
- 16 ounces of dried penne
- 1 cup of parmesan , grated
- 4 ounces of parmesan, finely shredded
- salt and black pepper
- fresh parsley, finely chopped
Instructions
- In a large skillet, add 1 tablespoon of extra virgin olive oil and brown 16oz of Italian sausage over medium heat
- While the Italian sausage is cooking, bring a large pot of water to a boil, add a large pinch of salt and cook the penne according the manufacturers directions
- Once the Italian sausage is browned and cooked through, transfer it to a bowl and set it aside for now
- In the same skillet, cook the diced onions for about 5 minutes before adding the chopped mushrooms and cooking until they are softened and lightly caramelized
- Add the finely minced garlic and cook for about 60 seconds, stirring constantly
- Transfer the onions, mushrooms and garlic into a bowl and set aside for now
- Add 2 cups of chicken stock and 2 cups of heavy cream, increase the heat to medium high and bring the mixture to a simmer
- When the pasta is cooked, drain it and add it into the simmering chicken stock and heavy cream mixture
- Once the sauce begins to thicken slightly, remove the skillet from the heat and add 1 cup of grated parmesan
- Once the parmesan is incorporated, add the browned Italian sausage, onions, mushrooms and garlic, along with 4 ounces of finely shredded parmesan and mix to combine
- Garnish with a little extra parmesan and some finely chopped fresh parsley
- Serve immediately
- Store leftovers in an airtight container in the refrigerator or the freezer