Italian
Penne with Sausage & Mushrooms
Prep Time: 10 min | Cook Time: 15 min | Servings: 4 | Calories: 706
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Prep Time
10 min
Cook Time
15 min
Servings
4
Calories
706
Make this Italian dish with savory crumbled sausage cooked with baby portobello mushrooms in a port wine reduction along with shallots and fire roasted tomatoes. Toss in al dente penne and top with Sargento® Shredded 6 Cheese Italian for authentic cheesy flavor.
Ingredients
- 2 cups (6 oz.) multi-grain or regular penne pasta, uncooked
- 12 oz. hot or mild Italian sausage, casings removed
- 1/2 cup sliced shallots or onion
- 2 cups sliced baby bella (crimini) or button mushrooms
- 1/2 cup port wine, dry red wine or beef broth
- 1 can (14.5 oz.) fire roasted diced tomatoes, drained
- 2 cups (8 oz.) Sargento® Shredded 6 Cheese Italian, divided
Directions
- Cook pasta according to package directions.
- Meanwhile, crumble sausage into a large skillet. Cook over medium heat, 5 minutes, stirring frequently. Add shallots; cook 2 minutes. Add mushrooms; cook 2 minutes. Add wine; simmer until wine is absorbed and mushrooms are tender, about 5 minutes. Add tomatoes; heat through.
- Drain pasta; return to same pot. Add sausage mixture; cook over medium heat 1 minute, tossing constantly. Add 1-1/2 cups cheese; toss again and transfer to 4 serving plates. Top with remaining cheese.
