Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach
The recipe Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach can be made in around 30 minutes. For $3.16 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 587 calories, 36g of protein, and 25g of fat per serving. A mixture of baby spinach leaves, mozzarella cheese, red onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2139 people were glad they tried this recipe. This recipe is typical of Mediterranean cuisine. It is brought to you by Kalyns Kitchen. With a spoonacular score of 100%, this dish is super. Try Sweet Italian Sausage With Penne Pasta, Spicy Sausage Penne Pasta, and Pasta with Italian Sausage, Kale and Mushrooms for similar recipes.
Servings: 4
Ingredients:
10 oz. baby spinach leaves (or more)
1 1/4 cup chicken stock (I used homemade chicken stock, but you can use canned chicken broth)
5 cloves finely minced garlic
salt and fresh-ground black pepper to taste
3 links (3/4 pound) hot turkey Italian sausage (or use pre-cooked chicken or turkey sausage)
1 cup low-fat mozzarella cheese
3/4 lb. thickly sliced mushrooms, or more (I used brown Crimini mushrooms)
2-3 T olive oil (depending on the pan and whether you use pre-cooked sausage)
1/4 cup freshly grated parmesan cheese (plus a little more for serving if desired)
1/2 lb. (2 cups dry) penne pasta
1/2 red onion, cut into thin slivers
1/2 tsp. red pepper flakes (more or less to taste)
Equipment:
paper towels
frying pan
pot
colander
bowl
Cooking instruction summary:
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.
If using raw turkey Italian sausage like I did, heat about 2 tsp. olive oil in large heavy skillet, add sausages and cook until they are firm and well browned. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed. (If you use pre-cooked turkey or chicken sausage, just slice and brown the sausage.)
As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente. This was exactly 9 minutes for the Dreamfield's pasta I used, but check package for cooking time. Drain cooked pasta in a colander placed in the sink.
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.
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.
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.
Step by step:
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.If using raw turkey Italian sausage like I did, heat about 2 tsp. olive oil in large heavy skillet, add sausages and cook until they are firm and well browned.
2. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed. (If you use pre-cooked turkey or chicken sausage, just slice and brown the sausage.)As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente. This was exactly 9 minutes for the Dreamfield's pasta I used, but check package for cooking time.
3. Drain cooked pasta in a colander placed in the sink.While pasta cooks slice mushrooms and red onions and mince garlic.
4. 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.
5. 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.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.
6. 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.
Nutrition Information:
