Sausage and Mushroom Penne

Recipe by: Cook’s Country December/January 2014, modified by the O’Connor clam

Servings: 5

Amount	Ingredient	Prep Notes
1 pound	Italian sausage
1 pound	white mushrooms
2 cups	chicken broth
1 can	diced tomatoes
1 pound	penne
3/4 cups	heavy cream
1 wedge	Parmesan	grated

• brown sausage in a skillet until no longer pink. Remove sausage and add sliced mushrooms. Cook until beginning to brown, then remove and set aside with the sausage
• add broth, tomatoes, pasta, and cream to the now-empty skillet and bring to a boil. Reduce heat to a simmer and cover, stirring occasionally, until noodles are done, about 15 minutes
• stir sausage and mushrooms back into the noodle mixture with 1 cup of grated Parmesan cheese. Remove skillet from heat and cover until cheese is melted
• serve with more Parmesan cheese

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