About this recipe:This is a wonderful one dish meal. Pasta is tossed with sausagemeat and mushrooms in a rich and creamy sauce. Enjoy with a side salad and garlic bread, if desired.
450g penne pasta
3 tablespoons extra-virgin olive oil, divided
450g Italian pork sausages, casings removed
450g crimini mushrooms, sliced
3 cloves garlic, finely chopped
350ml double cream
1/4 teaspoon salt or to taste
1/4 teaspoon cracked black pepper
40g grated Parmesan cheese
225g grated mozzarella
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the grill and set the oven rack about 15cm from the heat source.
Bring a large pot of lightly-salted water to the boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Cook and stir the sausagemeat in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the frying pan, leaving the fat in the pan and set aside. Pour the remaining 2 tablespoons of olive oil into the frying pan and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the frying pan and pour in the double cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 20x30cm baking dish and sprinkle with mozzarella cheese.
Grill until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.