Penne with Sausage and Portobello Mushrooms Recipe - Allrecipes.com
Penne with Sausage and Portobello Mushrooms Recipe
  • READY IN ABOUT hrs

Penne with Sausage and Portobello Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
  2. Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  3. Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.
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Reviews More Reviews

Sep 26, 2011

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.

 
Oct 21, 2010

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.

 

5 Ratings

Oct 06, 2009

Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is!

 
Jan 26, 2010

I really liked the taste of this recipe! The only thing I regretted was adding the salt. Probably personal taste.

 

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Nutrition

  • Calories
  • 679 kcal
  • 34%
  • Carbohydrates
  • 80.6 g
  • 26%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 2254 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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