Penne Rigate with Mushrooms, Leeks & Sausage

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Tender, earthy mushrooms, fresh leeks and savory Italian sausage in a smooth cream and Parmesan sauce is the perfect pasta dish to satisfy everyone at the table without a lot of preparation.

Ingredients:

• 1/2 pound fresh champignons mushrooms
• 1/2 pound DeLallo Sweet Italian Sausage
• 1 pound leeks, thinly sliced
• Salt and pepper
• 1 (1-pound) package DeLallo Organic Penne Rigate
• 1/4 cup dry white wine
• 1 cup fresh cream
• 1/4 cup DeLallo Grated Parmesan
• 2 teaspoons chopped flat-leaf parsley

Directions:

In a large pot, bring 5 quarts of salted water to boil.

Brush the dirt from the mushrooms. Do not rinse. Cut in thin slices.

Skin the sausages, loosely chop them, and then put them in a very large skillet to roast, breaking them apart with a wooden spoon. If the sausages are very lean, add a small amount of butter or oil.

Once browned, add the leeks, over a medium flame. Sauté both ingredients, and as soon as the leeks start to get some color, add the mushrooms. Raise the heat to medium-high, adding a pinch of salt and pepper. When the mushrooms begin to brown, add the wine. Allow the liquid to reduce by half, about 2 minutes. Lower the flame back to medium heat, then add the cream.

Cook the pasta for al dente texture in the boiling water. Once cooked, drain, reserving 1/2 cup of pasta water to finish the sauce. Toss the pasta with the sauce in the skillet. Sauté for a creamy consistency, introducing the pasta water if necessary to loosen sauce.

Finish with the grated Parmesan and some finely chopped parsley to serve.

Serves 4 Printer-friendly version