Ingredients
- 4 cups penne noodles (I often use elbow macaroni.)
- 1 teaspoon salt, or more to taste
- 1 teaspoon olive oil
- 1 pound ground Italian sausage (I often use a ring of sausage cut into this slices.)
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- cracked black pepper to taste
- 1/4 cup grated parmesan cheese, optional (I always use.)
- fresh parsley or thyme for garnish, optional (I’ve never used.)
Instructions
- Bring 4 cups of water to boil. Add pasta along with 1 teaspoon salt. Boil 6-9 minutes or until fork-tender. Drain. Toss with 1 teaspoon olive oil, set aside.
- Cook sausage on medium-high heat, breaking up with a spoon or spatula as it cooks, for about 6-8 minutes or until completely browned. (Omit this step if using a ring of sausage.) Use a slotted spoon to transfer to a bowl and cover to keep warm.
- Reduce heat to medium and add butter to the pan. Once melted, stir in garlic 1-2 minutes until fragrant. Add mushrooms and sauté 3-4 minutes until very tender.
- Stir in chicken broth and heavy cream and simmer over medium-low heat until reduced (about 5-10 minutes).
- Stir in cooked sausage (or sliced sausage from ring) and noodles. Season with salt and pepper to taste.
- (I often cut in fresh spinach leaves)
- Top with parmesan and parsley and thyme if desired when serve.
Notes
Ground turkey may be substituted for ground pork sausage.
Sometimes you may need to add flour to thicken the sauce.
You may also add fresh green onions or cilantro.
SOURCE: lecremedelacrumb.com May 2023