Prepare to tantalize your taste buds with a culinary journey into the realm of flavors with our exploration of the best recipe for penne with sausage, wild mushrooms, and spinach. This delectable dish is a symphony of textures and tastes, featuring succulent sausage, earthy wild mushrooms, and tender spinach enveloped in a rich and creamy sauce. Get ready to embark on a cooking adventure that will leave you yearning for more.
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BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH
Easy, creamy, savory and veggie-packed, this rich, delicious dish is affordable without tasting like it! And it's ready in just over an hour. See how to make it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
- Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
- Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
- Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
- Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.
Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g
PENNE WITH MUSHROOM RAGOUT AND SPINACH
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate to make it if regular mushrooms are all that is available.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.
- Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
- Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.
- Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 641 milligrams, Sugar 5 grams
PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH
Categories Cheese Mushroom Pasta Sauté Quick & Easy High Fiber Sausage Spinach Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.
PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE
This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!
Provided by hobinrall
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
- Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
- Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g
PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS
This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.
Provided by Greg R,
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
- Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.
Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g
PENNE WITH SAUSAGE AND SPINACH
Make and share this Penne With Sausage and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over med-high heat until just smoking.
- Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
- Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
- Stir in the spinach, a handful at a time, and cook until wilted.
- Off the heat, stir in the Parmesan cheese and pine nuts.
- Season to taste with salt and pepper; serve.
SAUSAGE PENNE WITH WILD MUSHROOMS & SPINACH
Make and share this Sausage Penne With Wild Mushrooms & Spinach recipe from Food.com.
Provided by JelsMom
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain & set aside.
- Heat olive oil in large pot over medium heat.
- Add sausage, mushrooms, shallots, garlic and red pepper.
- Sauté 5 minutes, add bell pepper and sauté for another 5 minutes until mushrooms begin to brown.
- Add spinach and broth; toss until spinach wilts, about 2 minutes.
- Add pasta and mozzarella.
- Toss until cheese melts and sauce coats pasta.
- Season with salt and pepper.
Nutrition Facts : Calories 650.5, Fat 35.6, SaturatedFat 13.1, Cholesterol 81.5, Sodium 1024.8, Carbohydrate 55.2, Fiber 7.6, Sugar 2.9, Protein 31.9
Tips for Cooking Penne with Sausage, Wild Mushrooms, and Spinach:
- Use a variety of wild mushrooms for the best flavor. Some good choices include porcini, chanterelle, and shiitake mushrooms.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly and releasing their liquid.
- Sauté the mushrooms until they are browned and tender. This will bring out their flavor and make them more flavorful.
- Use a good quality Italian sausage for the best flavor. A sweet or mild Italian sausage will work well in this dish.
- Cook the sausage until it is browned and cooked through. This will ensure that the sausage is safe to eat and that it has a good flavor.
- Add the spinach to the pan in the last few minutes of cooking. This will help to wilt the spinach and prevent it from overcooking.
- Season the dish to taste with salt, pepper, and red pepper flakes.
- Serve the dish immediately over cooked penne pasta.
Conclusion:
Penne with Sausage, Wild Mushrooms, and Spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sausage, mushrooms, and spinach is flavorful and satisfying, and the dish is sure to be a hit with your family and friends. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy meal, give Penne with Sausage, Wild Mushrooms, and Spinach a try.
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