Penne with Sausage and Portobello Mushrooms

Penne with Sausage and Portobello Mushrooms

Greg R, 0

"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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1 h 20 m servings 679 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 80.6g
  • 26%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 2254 mg
  • 90%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 s...

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 ...