|
Penne Pasta with Mushrooms, Sausage and Peppercorn Cream
3 cups peppercorn cream sauce (recipe follows)
6 Caggiano Sardinian sausage, casing cut open and crumbled
1 white onion, diced small
1 Tbsp. chopped garlic
1/4 pound shiitake mushrooms, stems removed and sliced
1/4 pound crimini mushrooms, stems removed and sliced
1/2 pound portobello mushrooms (2-3), stems and gills removed and sliced
1/4 pound chanterelle mushrooms, cleaned and sliced
1/4 cup brandy
4 cups (lightly packed) fresh spinach
1 pound cooked penne pasta
Kosher salt and freshly ground pepper
3 Tbsp. olive oil
In a large sauté pan heat 1 Tbsp. olive oil over medium-high heat and add the sausage. Cook until brown all over 5-7 minutes. Remove the sausage from the pan and allow to drain on paper towels. Turn the heat to medium low and add the onion and sweat for about 5 minutes, add the garlic and cook an additional 2-3 minutes. Turn the heat to medium high and add the mushrooms and sauté until soft about 3-4 minutes. Add back the sausage and deglaze with the brandy and let the alcohol cook out, 2-3 minutes. Add the peppercorn cream sauce, the penne pasta and let the dish cook 2-3 minutes. Toss in the fresh spinach and serve.
Green peppercorn Cream Sauce Ingredients:
1 Tbsp. flour
1Tbsp. butter
1 tsp. garlic, chopped
1 tsp. shallots, chopped
3 Tbsp. green peppercorns, rinsed of their brine and crushed
4 cups cream (heated to a simmer but not boiled)
Kosher salt and freshly ground pepper
In at least a 2-quart pot melt the butter over medium low heat with the garlic and shallot and whisk in the flour. Cook 5 minutes whisking often. Add the hot cream and green peppercorns. Bring to a simmer and let steep for 5-10 minutes. Let cool, store in the refrigerator up to 4 days. Makes 3-4 cups |
