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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. | 2. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish. | 3. Preheat broiler. | 4. 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. | 5. Transfer with a slotted spoon to a paper-toweled plate, leaving fat in skillet. | 6. 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. | 7. Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. | 8. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. | 9. Spread evenly in baking dish and top with remaining mozzarella. | 10. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes. | 11. Serve with a green salad and nice bottle of wine! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
bulk italian sausage	1	lb	sweet	403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
button mushroom	1	lb		403.4676	0.0	89.7602	2.2667
garlic clove	1		forced	403.4676	0.0	89.7602	2.2667
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
parmigiano reggiano cheese	1/2	cup	grated	403.4676	0.0	89.7602	2.2667
milk mozzarella	8	ounces	shredded divided	680.4	4.9669	50.2816	50.6898

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.