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1 lb penne pasta
3 tablespoons extra virgin olive oil
1 lb bulk Italian Sausage
1 pound sliced mushrooms
3 cloves garlic, minced
1 1/2 cups heavy cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup Parmesan cheese
8 oz. shredded mozzarella


Place oven rack 6 inches from the top of the oven and preheat broiler in oven to low.
Cook pasta according to package directions.
Meanwhile, heat 1 tablespoons of olive oil in skillet over medium high heat.
Cook sausage until crumbly and cooked through, then remove sausage from skillet, reserving the fat in the pan.
Pour additional 2 tablespoons olive oil into pan.
Saute mushrooms and garlic until mushrooms are cooked through, about five minutes.
Add sausage back to skillet and pour in heavy cream and Parmesan cheese.
Season with salt and pepper and heat to a simmer, cooking until the sauce starts to thicken a bit (about five minutes.)
Pour into 9x13 baking dish and sprinkle with mozzarella cheese
Broil in oven for 4-5 minutes, until mozzarella is bubbly. Enjoy!
Makes 10-12 servings.
(Note: you can also bake in two 8x8 baking dishes, if you want to freeze one for later. If so, don't bake the one to place in the freezer - just cover well with foil and freeze, then let it thaw out and bake prior to serving after you've frozen it.)