Smoked Sausage and Portobello Mushroom Penne Pasta

I was trying to think of some other way to use some smoked sausage rather than our usual red beans and rice or sweet and sour sausage recipe so I came up with this italian pasta dish.  It was really tasty and had that satisfying feeling of comfort food.  The smoky sausage and crispy prosciutto added a really nice flavor to the veggies and pasta.


7 oz smoked sausage sliced

3 oz proscuitto

6 oz baby bella mushrooms chopped

14 oz SamMills Pasta d’oro Penne Rigate (or other gluten-free penne)

1/4 c chopped italian parsley

1/4 c grated parmesan cheese

2 cloves garlic chopped

2 T olive oil

10 oz fresh spinach

1C shredded mozzarella cheese

salt and freshly ground pepper

1 tsp tuscan or italian seasoning

10 oz package of grape tomatoes (slice each in half)

2T of fresh basil chopped

Toss tomatoes with 1T of olive oil and season with salt and pepper.  Roast in a 400F oven on a baking sheet for 10-12 minutes until softened and then set aside.  Boil pasta according to directions on package.  Spray a casserole dish with non-stick cooking spray.  In a large dutch oven or pot on the stove heat 1T of olive oil over medium-high heat.  Add prosciutto and cook until crispy.  Drain with slotted spoon and set on paper towels.  Cook sausage slices in same oil until browned on both sides and then drain on paper towels.  Next add your mushrooms and garlic pot and season with salt and pepper.  Cook for 2-3 minutes and then add spinach.  Cook for another 1-2 minutes until spinach is wilted.  Drain pasta and add to the pot with veggies.  Add sausage, tomatoes, parsley, basil and parmesan cheese.  Cook for 1-2 minutes.  Pour pasta into casserole dish and cover with mozzarella cheese.  Cook in oven for 3-5 minutes until cheese is melted.


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