My Italian-Colombian friend, Giovanna, made a pasta sauce using sausage as a base. I liked it so much that I started creating variations of my own. This version, with the addition of peas and mushrooms, has become one of my family’s favorite dishes.
Penne with Sausage, Peas and Mushrooms
Author: Kristin
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 pounds mild Italian sausage, or 7-8 sausages casings removed
- 1 28 ounce can of chopped tomatoes
- 10 ounces of frozen green peas
- 12 ounces of button or baby bella mushrooms
- 1 pound penne pasta
- Salt/pepper
- Grated Parmesan cheese and/or blue cheese crumbles
- Crushed red pepper
Instructions
- Brown the sausage meat in a large skillet on medium high or high heat. Once browned, drain off any grease.
- Add the tomatoes to the skillet with the browned sausage meat.
- Simmer about 10 minutes.
- While the sausage is simmering, scrub and quarter or slice the mushrooms.
- Add the mushrooms and frozen peas and simmer another 10 minutes or until liquid from peas and mushrooms evaporates.
- Fill a large pot at least half full with water and bring to a rolling boil.
- Add a tablespoon of salt.
- Slowly add the pasta, stirring to prevent sticking.
- Allow the water to return to a boil. Boil, uncovered, for as long as the directions on the pasta package say, usually about 10-12 minutes.
- When pasta is al dente (cooked but still a little firm), drain the water from the pasta through a colander.
- Place the pasta in a serving bowl. Cover with the sauce. Serve immediately.
- Garnish with grated Parmesan cheese. I add blue cheese crumbles and crushed red pepper for the adults.