Ingredients for Penne Portabella Copycat Of Pasta Pomodoro's Dish
- Portabella Mushroom
- Extra Virgin Olive Oil
- Mild Italian Sausage
- Dry White Wine
- Cream
- Garlic Cloves
- Cooked Penne
- Porcini Mushroom
- Hot Water
- Arugula Leaves
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
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How to Make Penne Portabella Copycat Of Pasta Pomodoro's Dish
- Bring a large pot of salted water to a boil. Add 1 pound of penne pasta and cook according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 8 ounces of sliced portabella mushrooms and sauté for 5-7 minutes, until softened.
- Add 2 cloves of minced garlic to the skillet and cook for 1 minute more, until fragrant.
- Stir in 28 ounces (1 28 oz can) crushed tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), and salt and pepper to taste.
- Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
- Add 5 ounces of baby spinach to the sauce and cook until wilted, about 2 minutes.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat and cook for 1-2 minutes, allowing the pasta to absorb the sauce.
- Taste and adjust seasoning as needed. Stir in 1/4 cup grated Parmesan cheese (optional).
- Serve immediately and garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
4g
Fat
50g
Carbs
8g
