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home > recipes > pasta > penne with sausage and mushrooms
from Corpus Christi, Texas, U.S.A. 3-4 cloves garlic (chopped fine) 2 T. virgin olive oil, preferably Spanish (see Notes below) 1 pound mild or hot Italian sausage (see Notes below) 1 t. freshly ground fennel seed (see Notes below) 1 T. ground basil 1 T. 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 1. 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. 2. 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. 3. 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.

Penne with Sausage and Mushrooms


average rating = 5 stars(5.00001 comment available)
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list all recipes for PASTA (159)
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keyword: penne
keyword: sausage
keyword: mushrooms
ethnicity: italian
recipes for pasta
recipes by j.martin1218
Email Address:
(posted December 10, 2005)

from Corpus Christi,
Texas, U.S.A.

3-4 cloves
garlic (chopped fine)
2 T. virgin
olive oil, preferably Spanish (see Notes below)
1 pound mild or
hot Italian
sausage (see Notes below)
1 t. freshly ground
fennel seed (see Notes below)
1 T. ground
basil
1 T. 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

1. 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.

2. 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.

3. 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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from adelaide, Australia wrote:0  0

really great recipie i made it and it was the best ive ever had it is now something i have every friday yum fantastic
5 starsNovember 2, 2006


 
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