by PhoebeLapine
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my 28 recipes »
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PhoebeLapine's Notes:
1 pound penne rigate Ask a question about this ingredient
1/2 pound hot Italian sausage, casings removed Ask a question about this ingredient
1/2 pound sweet Italian sausage, casings removed Ask a question about this ingredient
1 pound fennel (bulb only), trimmed and sliced Ask a question about this ingredient
10 ounces cremini mushrooms, sliced Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
½ cup Pecorino Romano cheese Ask a question about this ingredient
12 ounces shredded mozzarella Ask a question about this ingredient
Preheat the oven to 500 degrees.
Ask a question about this stepBring a pot of heavily salted water to boil. Cook the pasta until very al dente (about 4 minutes shy of package directions) –it should have a definite bite to it. Drain and set aside.
Ask a question about this stepIn the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned. Set aside.
Ask a question about this stepUsing the fat left in the pan, sauté the fennel until translucent. Add the mushrooms and continue to cook until golden brown. Add the garlic and sauté for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Season to taste.
Ask a question about this stepToss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the mozzarella cheese. Distribute evenly in a casserole, gratin, or baking dish and cover with the remaining cheese.
Ask a question about this stepBake uncovered until golden brown on the top, about 5 to 7 minutes.
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This sounds so delicious, perfect for a cold winter evening. Thanks for sharing it with us!