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Penne with mushroom and sausages

Here is a recipe that I adore ... and I remember this one as one of the very popular dishes, and as that pleasant meal I shared with my friends in Rome at night facing the Sea ... a perfect combination!

rotini with mushrooms and jalapenos


- 1 pound (450g) penne lisce pasta, or any short pasta
3 fresh sausages
many canned or dried mushrooms, quantity up to your taste, different types if available
2 cloves garlic
extra-virgin oil
small jalapeno pepper
chopped fresh parsley and basil


In a skillet, fry the garlic with some olive oil and the chopped jalapeno
Meanwhile, put the mushrooms to soak in a bowl (in the case of dried mushrooms) or put them in a colander to dry them up (for the canned ones)
In the skillet, break down the sausage with a fork and Keep it in a pan to brown
Halfway through cooking the sausage, remove the garlic and then finish cooking the sausage
When the sausage is well browned then mix in all the chopped mushrooms you have (without discarding the water you used with the dried mushrooms, if you used dried ones) and cook everything together.
Finish the sauce by adding the mushroom broth obtained by dissolving 1/2 cube beef broth in hot water or water from soaking dried mushrooms, previously reserved.
Meanwhile cook the pasta al dente and then drop them in a mixing bowl; toss the pasta in a pan with the sausage and mushrooms sauce. If you feel your sauce needs more liquid, you can use some of the pasta boiling water.
Impiattate pasta and garnish with chopped parsley and basil leaves.
If you like sprinkle with grated parmesan and pecorino romano.
Buon appetito!