Penne with Sausage and Mushrooms

Discussion in 'Food and nutrition' started by International Recipes OnLine, Dec 16, 2005.

  1. Penne with Sausage and Mushrooms

    submitted by j.martin1218
    from Corpus Christi, Texas, U.S.A.

    3-4 cloves garlic (chopped fine)
    2 Tbsp virgin olive oil, preferably Spanish (see Notes below)
    1 pound mild or hot Italian sausage (see Notes below)
    1 tsp freshly ground fennel seed (see Notes below)
    1 Tbsp ground basil
    1 Tbsp ground oregano (see Notes below)
    salt to taste
    freshly ground black pepper to taste
    hot pepper flakes or cayenne to taste
    1/4 pound sliced fresh button mushrooms
    1 26-oz. bottle quality pasta sauce (e.g. Barilla, Classico)
    1 26-oz. can plum tomatoes (see Notes below)
    1 pound penne pasta
    ground romano cheese

    Saute chopped garlic in olive oil. Add Italian sausage in pinches,
    breaking up the pieces as they
    cook. Add ground fennel, basil, oregano, salt, black pepper, and pepper
    flakes or cayenne. Cook
    2-3 minutes longer. Add sliced mushrooms and cook until they give up their
    water and are limp.
    Add bottled pasta sauce and canned tomatoes, breaking up the tomatoes with
    fingers, reserving
    liquid . As the tomatoes break down, add the liquid if the sauce gets too
    thick, or if you prefer a thinner sauce. Simmer over medium low heat for
    about an hour.
    In another pot, meanwhile, cook pasta until it is al dente (about 11 mins.
    if using a commercial
    pasta, e.g. Barilla) Pour into pasta bowl, add sauce, and toss. Pass with
    grated Romano and, if you
    like, toasted slices of buttered sourdough bread.
    Serves 6.

    Notes: You may want to add less fennel and/or hot pepper flakes if you use
    hot Italian sausage. Some sausage, especially the hot type, has plenty of
    fennel. If adding oregano, I prefer the Mexican variety, which is stronger
    than its European cousin. You may want to use less basil and/or oregano if
    the commercial tomato sauce contains plenty of it. San Marzano tomatoes
    are now available canned at almost any market. They are, of course, the
    small "plum" tomatoes. Imported San Marzano tomatoes are pricier but well
    worth it. They may seem a little "tough" as you break them up with your
    fingers, but they break down with the simmering.


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