Here is another delicious recipe from the Queen Bees’ repertoire. It works well with either the spicy hot or mild depending on personal preference. Copies available in the meat department.
Ingredients:
12 ounces (340g) penne pasta*
1 teaspoon (5ml) extra virgin olive oil
2 large shallots, peeled and sliced
4 Village Grocer Italian sausages (mild or hot), removed from casings
2 garlic cloves, minced
½ cup (120ml) white wine
8 ounces cremini mushrooms, sliced
1 tablespoon (15ml) extra virgin olive oil
1 tablespoon (15ml) unsalted butter
1 teaspoon (5ml) Italian seasoning
8-10 sun dried tomatoes in oil from jar, sliced in half
½ cup (120ml) heavy cream
sea salt
freshly grated black pepper
parmesan cheese
fresh parsley for garnish
Method:
Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the pasta and cook to al dente according to package directions. Reserve 1 cup of pasta water.
Heat 1 teaspoon (5ml) of olive oil to a large skillet to medium/high. Add the shallots and cook for 2-3 minutes until soft then add the sausage meat. Once browned, deglaze the pan with the wine.
In a separate skillet, add 1 tablespoon (15ml) each olive oil and butter over medium/high. Once butter is melted, add the mushrooms and Italian seasoning. Sauté for 4-5 minutes until tender and browned.
Next, add the mushrooms and sun dried tomatoes to the sausage mixture. Stir in the cream and cook for another 5 minutes. If the sauce is too thick, add in the reserved pasta water in small increments. Season with salt and pepper to taste.
Plate into portions. Top with grated Parmesan and garnish with fresh parsley.
*Rustichella d’abruzzo – Our pasta of choice made in Italy
**Martelli Sun Dried Tomatoes
