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Serves 6
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- INGREDIENTS
- 1 lb penne pasta
- 2 TBSP olive oil
- 1 1/2 lbs sweet Italian sausage, casings removed
- 4 large portabella mushrooms, stems and gills removed. Chop mushrooms into bite-size pieces.
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- salt and pepper, to taste
- 5 fresh sage leaves, sliced thin
- 2 cups beef broth
- 1 (28-oz) can crushed tomatoes
- 1 cup Parmesan cheese, grated
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- PREPARATION
- 1. Bring a large pot of water to a boil over high heat. Once the water has come to a boil, add some salt and the pasta. Stir the pasta so that it doesn't stick to the bottom of the pot. Boil the pasta until al dente, about 8 to 10 minutes. Remove the pasta from the heat and strain. Rinse the pasta and set aside.
- 2. In a large deep skillet over medium heat, heat the olive oil. When the oil is hot, add the sausage, breaking it up with a wooden spoon and cooking until brown. Remove the sausage from the heat and drain off the fat.
- 3. To the same skillet over medium heat, add the remaining olive oil and the mushrooms. Cook until the mushrooms start to brown, and then add the onions and the garlic. Season with salt, pepper and sage. Stir in the beef broth, tomatoes, and the cooked sausage. Bring the sauce to a simmer for 10 minutes.
- 4. Add the cooked pasta to the sauce until the pasta is heated through. Place the pasta on a serving platter and top with the Parmesan cheese.
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