Sausage and Mushroom Penne Gratin
A hearty Italian-inspired pasta dish combining penne with savory Italian sausage, mushrooms, and a rich cream sauce, topped with melted mozzarella and Parmigiano-Reggiano cheese.
Ingredients
- •1 pound dried penne
- •1 pound bulk sweet Italian sausage
- •2 tablespoons olive oil
- •1 pound packaged sliced mushrooms
- •1 clove garlic
- •1 cup heavy cream
- •½ cup grated Parmigiano-Reggiano
- •8 ounces shredded whole-milk mozzarella
Cooking Instructions
- 1.
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
12 min
- 2.
Preheat broiler.
2 min
- 3.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
8 min
- 4.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
3 min
- 5.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
4 min
- 6.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
5 min
