Ingredients
3 sweet Italian sausages
3 spicy Italian sausages
3 tablespoons olive oil
3 cups button or baby bella mushrooms, quartered
1 medium onion, chopped
3 cloves garlic, finely chopped
1/2 green pepper, diced
1 cup fennel root, chopped
1 teaspoon dried oregano
7-8 fresh basil leaves, minced
3 large tomatoes, chopped
2 cups dry red wine (I used Castillo del Diablo cabernet)
Parmesan cheese for garnish
4 cups uncooked penne (I used 1/2 whole grain)
Cooking time: 60 Serving: 4-6 people
Whip up some sausage mushroom penne for a relatively quick dinner for a busy weeknight!
Heat oil in a large lidded pan and brown sausages on all sides on medium high heat (they may not be cooked all the way through) Remove from pan. Using the same pan, add the mushrooms, onions, garlic, green pepper, fennel, oregano and basil. Saute on medium high heat until softened slightly, about 15 minutes. Meanwhile, cook penne as per package instructions. Add tomatoes to mushroom mixture, sauté another 10 minutes. Add wine and bring to a simmer. Slice sausages and add to pan. Simmer, covered for about 20 minutes. Add cooked penne to the sausage / mushroom mixture. Serve with freshly grated Parmesan cheese.
