Recipe by Greg R,
"This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top."
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mild Italian sausage links
1 (12 ounce) package
baby portobello (cremini) mushrooms, chopped
chopped red onion
1 1/2 cups
crushed dried rosemary
crushed dried oregano
crushed dried thyme
ground black pepper
shredded mozzarella cheese
I'll even give my OWN recipe 4/5 stars! I think I should have put "pepper to taste". And keep in mind...the 2 tbs of pepper is fresh ground pepper from a pepper grinder, so there's a bit less spice than buying it already ground from the store. However, the salt is absorbed by the sausage pretty well and only adding a little usually wasn't enough for my wife and I. So I guess "salt and pepper to taste." Still love making this dish! Thanks for the comments.
wow...the spices are overwhelming. If I make this again, I'll cut all the spice amts. in 1/2, especially the salt and pepper. Way too much salt and pepper.
Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is!
I really liked the taste of this recipe! The only thing I regretted was adding the salt. Probably personal taste.
This is a good recipe to use for inspiration. I used it as a base, but reduced most of the spices to a teaspoon (instead of a tablespoon), and it was still deliciously strong. I also used twice the mushrooms and a whole (small) red onions. I also used a little roux to thicken up the sauce after reducing it to a good amount. It came out really delicious. I will definitely make it again. Would be good with other shapes of pasta too, like farfalle.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Sausage and Portobello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 189
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