Sausage and Mushroom Penne Gratin

Ingredients for Sausage and Mushroom Penne Gratin

• 450g dried penne

• 450g bulk sweet Italian sausage

• 2 tablespoons olive oil, divided

• 450g packaged sliced mushrooms

• 1 garlic clove, forced through a garlic press

• 240ml double cream

• 120ml grated Parmigiano-Reggiano

• 230g shredded whole-milk mozzarella, divided

How to make Sausage and Mushroom Penne Gratin

Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 120ml pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.

Preheat grill.

Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.

Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.

Return sausage to skillet along with cream, reserved 120ml cooking water, a rounded 1/4 teaspoons salt, and 1/4 teaspoons pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 80g mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.

Grill 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.