Page 154 - 201415_TOH_Cookbook

PENNE ALLA BOSCAIOLA
BARILLA
INGREDIENTS
Serves 4 to 6
2 tablespoons olive oil 1 garlic clove, chopped 8 ounces bulk Italian sausage 1/2 cup white wine 1 pound oyster mushrooms 1 cup heavy cream 1/2 cup chicken stock Salt Ground black pepper 1 cup peas 1 (1-pound) box whole grain
Barilla Penne 1/2 cup grated Parmesan cheese
PREPARATION ttftft1. In a large skillet over medium-high heat, heat 1 tablespoon olive
oil. Add the garlic and cook for 1 minute. Add the sausage and cook, using a wooden spoon to break
up the pieces, until well browned, about 8 minutes. Pour in the wine and scrape the bottom of the pan with a wooden spoon to dislodge any bits of meat.
2. In a separate skillet over medi- um-high heat, heat the remaining 1 tablespoon olive oil. Add the mushrooms and cook until golden. Stir the mushrooms into the pan with the sausage.
3. Add the cream and broth and sea- son with salt and pepper. Bring to a simmer. Stir in the peas and cook for 3 more minutes.
4. In a pot of boiling, salted water, cook the penne according to the instructions on the package until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Stir in the cheese right before serving.
tTaste of Home – Page 140