Baraonda's Penne Salsiccia

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This dish is so incredibly simple to make, but the flavor is amazing.

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Steps

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Bring a large pot of salted water to boil.

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Cook the pasta until al dente.

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Drain , reserving some of the cooking water.

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Meanwhile , remove the sausages from the casings and cook them in a large skillet over medium-high heat , breaking up the meat as it cooks.

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When the sausages are cooked through , transfer them to a strainer and let the fat run off.

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Wipe the skillet with a paper towel and return it to the heat.

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Add the olive oil to the skillet and cook the shallots , stirring occasionally , until tender.

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Push the shallots aside and add the mushrooms.

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Sprinkle lightly with salt and pepper.

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Cook , stirring occasionally , until the mushrooms are reduced in size and most of the moisture is gone from the pan.

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Add the wine and cook until the liquid has evaporated.

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Return the sausage to the pan with the shallots and mushrooms , and add the cream.

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Bring the cream to a boil and cook , stirring occasionally , until it reduces by about half and is thick enough to cling to pasta.

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Tos.

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Ingredients

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penne rigate, mild italian sausage, hot italian sausage, olive oil, shallots, button mushroom, salt and pepper, white wine, heavy whipping cream, fresh parsley, parmigiano-reggiano cheese