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Sausage and Mushroom Penne Gratin
35 minutes
Main Dish
0 of 1
0
730 cal/serving
epicurious.com
Ingredients
  1. 1lb (453.6glb → g) Penne
  2. 1lb (453.6glb → g) Italian Sausage, Sweet
  3. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil divided
  4. 1lb (453.6glb → g) Mushrooms sliced
  5. 1clove (≈3gestimated from: Garlic, raw [clove]) Garlic forced through a garlic press
  6. 1cup (≈238gestimated from: Cream, fluid, heavy whipping [cup, fluid (yields 2 cups whipped)]) Heavy Cream
  7. 1/2cups (≈40gestimated from: Cheese, parmesan, shredded [tbsp]) Parmigiano-Reggiano grated
  8. 8oz (226.8goz → g) Mozzarella, Whole-Milk shredded; divided
Steps
  1. 1 Preparation: 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.
  2. 2 Preheat broiler.
  3. 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.
  4. 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.
  5. 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.
  6. 6 Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes. Serve with: a green salad
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