Double Mushroom and Sausage Penne

August 17, 2008

This double mushroom and sausage penne was so tasty, and perfect for a quick week night meal. I was attracted to this recipe because of the porcini mushrooms that added a nice rich, woody, and earthy flavor. Porcini mushrooms are available in italian markets and most grocery stores. You’ll want to soak your porcini’s for atleast 20 minutes in hot boiling water, until they have expanded.

For a lighter version of this recipe you can cook the sausage in a separate pan, drain on paper towels, then add to the leeks, garlic and mushroom mixture. Please enjoy!

For more recipes using porcini mushrooms click here.

4 dried porcini mushrooms
1 cup hot water
2 tbsp. olive oil
White part of 1 leek, sliced
1 tbsp. minced garlic
1 lb. mixed sweet and spicy Italian sausage, casings removed
½ lb. fresh mushrooms, sliced
16-ounce can Italian plum tomatoes, lightly drained
1 cup (loosely packed) fresh basil leaves, cut into thin strips
12 ounces penne pasta
Salt, freshly ground black pepper to taste

Soak the dried porcini mushrooms in hot water. Heat the olive oil in a large skillet and sauté leek and garlic for 4 minutes. Add sausage and fresh mushrooms, breaking sausage up with a fork. Cook sausage through. Chop soaked mushrooms; add to skillet and their liquid. Stir in tomatoes, breaking them up with a fork. Add basil; cover and simmer while preparing the pasta. Before serving, season with salt and pepper.