Penne Mushroom Spinach

Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach

Yield: 4-6

Ingredients

  • 1 package Uncle Charley's Hot Italian sausage
  • 2-3 T olive oil
  • 3/4 lb. thickly sliced mushrooms
  • 1/2 red onion, cut into thin slivers
  • 5 cloves finely minced garlic
  • 1/2 tsp. red pepper flakes (to taste)
  • 10 oz. baby spinach leaves
  • 1 1/4 cup chicken stock or canned chicken broth
  • 1/2 lb. (2 cups dry) penne pasta
  • 1 cup low-fat mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese (plus extra for serving)
  • salt and fresh-ground black pepper to taste

Instructions

  1. Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta. Wash spinach if needed and spin dry or dry with paper towels.
  2. Poach sausage links, just covered with water and a lid, for about 10 min. Drain off the water.
  3. Heat about 2 tsp. olive oil in the same large heavy skillet, add sausages and cook until well browned. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed.
  4. As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente. Drain cooked pasta in a colander placed in the sink.
  5. While pasta cooks, slice mushrooms and red onions and mince garlic. Remove browned sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking 3-4 minutes or until they start to release liquid. Add the red onions, garlic, and red pepper flakes and cook about 5-6 minutes more, or until mushrooms are lightly browned and onions are cooked.
  6. Put sausage back into the pan with the mushrooms and onions, add the stock and cook 2-3 minutes, or until the sausage is hot. Then add the spinach all at once, tossing with the hot mushrooms-sausage mixture until the spinach wilts, about 2-3 minutes.
  7. Add the drained pasta and heat for a minute or two. Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes. Season to taste with salt and fresh ground black pepper and serve hot, with more Parmesan cheese to sprinkle on at the table if desired.

Notes

Modified from Kalyn's Kitchen.

http://www.unclecharleys.com/recipes/penne-pasta-spicy-italian-sausage-mushrooms-spinach/