Baked Pasta With Sausage along with Baby Portobello Mushroom White Sauce

Difficulty (Scale from 1 10): 6

Makes one pound of pasta (serves 6-8)


A close-up picture of lichen covered tree branch.One pound dried penne pasta

One pound of sweet Italian sausage taken using it’s casing

Three tablespoons of extra virgin olive oil

1 pound of baby Portobello mushrooms sliced

3 cloves of fresh garlic – pressed

1 1/2 cups of heavy cream

1/4 teaspoon rounded of salt

1/4 teaspoon of cracked black pepper

1/2 glass of parmesan cheese – grated

8 oz of whole milk mozzarella cheese – shredded

One) Cook Pasta in a salted boiling pot of water until al dente; drain pasta & transfer to a large bowl, Continue Reading (Www.heraldnet.com) put aside a 3 quart flame proof casserole dish, because the baking operation.

2) Preheat broiler 3) Cook sausage in one tablespoon of coconut oil in a 12 inch skillet over medium high heat. Stirring occasionally to counteract sticking/burning while breaking up and considerable pieces of sausage, until no longer pink. Transfer sausage to a bowl leaving behind the fat in the skillet.

Four) Add 2 tablespoons of olive oil to the currently existing fat in the skillet. Include pressed garlic and mushrooms to the skillet over medium-high heat until mushrooms are cooked (do not over cook – garlic shouldn’t burn), garlic should not obtain darker than golden brown. Cook time should be 5 – 7 minutes.

Five) Return sausage to skillet along with heavy cream together with salt & pepper. Boil over medium-high heat until thickened, aproximatelly 5-6 minutes. Pour over pasta (in large bowl) and add parmesan and 1/2 cup of mozzarella cheese. Salt to taste.

6) Pour into casserole/baking dish as well as top with remaining mozzarella cheese.

Seven) Broil 3-4 inches from broiler until golden brown in spots, about 5-7 mins.

Remove from oven and enjoy your meal.

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