Penne with Sausage, Mushroom and Onion

 

 This dish is made for the Garlic Extra Virgin Olive Oil I wrote about yesterday. This recipe lets all of the natural flavors come through and then crowns it all with a delicious bath of the garlic olive oil.

It's the model of simplicity. Boil water to cook the pasta. Brown the sausage. Saute the mushrooms and onions. Then stir them all together with the garlic olive oil.

Ingredients

16 ounces Penne pasta (Garofalo preferred)
1/4 cup of salt
1 1/4 pounds hot Italian sausage ( 6 links)
1 pound baby Portobello mushrooms
1 large yellow onion (Vidalia preferred)
2 tablespoons plus 1/2 cup garlic extra virgin olive oil
1 teaspoon Kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon oregano (Turkish preferred)
1 teaspoon red pepper flakes (optional, for more heat)
Shaved Parmesan cheese to taste (optional)

Directions

1. Fill large pot with water for pasta and add 1/4 cup salt. Bring to a boil.
2. Cut Italian sausage into small, bite-size pieces (about 1" each). Cut mushrooms in half, lengthwise. Crudely chop onion.
3. In a large Dutch Oven over high heat, add the 2 tablespoons of garlic olive oil. When oil shimmers, add cut sausage links and brown thoroughly while stirring (about 8-10 minutes). When browned, remove with slotted spoon and set aside.
4. Reduce heat to medium high. Add onions and mushrooms. Saute until softened, about 8 minutes.
5. Put Penne in boiling water and cook for one minute less than package instructions.
6. While Penne is cooking, add sausages back to Dutch Oven. Stir and add salt, pepper, oregano and red pepper flakes (optional). Stir occasionally to keep everything warm.
7. When done cooking, drain Penne pasta and add to Dutch Oven mixture. Add the 1/2 cup of garlic extra virgin olive oil. Stir thoroughly to coat and spoon onto serving plates. Optional: top with shaved Parmesan cheese.

Wine pairing: Cabernet Sauvignon