Ingredients for Baraonda's Penne Salsiccia
- 1 pound penne rigate
- 1 pound Italian sausage (mixture of mild and hot)
- 1 pound Italian sausage (mixture of mild and hot)
- 2 tablespoons olive oil
- 1 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms (or button)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baraonda's Penne Salsiccia? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baraonda's Penne Salsiccia
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 pound of penne pasta and cook according to package directions until al dente.
- While the pasta cooks, remove casings from 1 pound of Italian sausages. Brown the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook for 8-10 minutes, until browned and cooked through.
- Transfer the cooked sausage to a strainer to drain off excess fat. Set aside.
- Wipe out the skillet with a paper towel. Add 2 tablespoons of olive oil to the skillet and sauté 1 cup of finely chopped shallots until softened, about 3-5 minutes.
- Add 8 ounces of sliced cremini mushrooms to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and browned slightly, about 5-7 minutes.
- Pour in 1/2 cup of dry white wine (like Pinot Grigio or Sauvignon Blanc) and cook until the liquid has almost completely evaporated, about 2-3 minutes.
- Return the cooked sausage to the skillet. Stir in 1 cup of heavy cream.
- Bring the cream sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 3-5 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta cooking water.
- Add the cooked pasta to the skillet with the sauce. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Season with salt and pepper to taste.
- Serve immediately, garnished with 1/4 cup of chopped fresh parsley and 1/2 cup of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
13g
Fat
162g
Carbs
17g
