PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE
This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish makes its own sauce.
Provided by Florence Fabricant
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
- Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
- Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
- Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 964 milligrams, Sugar 9 grams, TransFat 0 grams
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Anaszt√°zia Szarka
[email protected]This dish was okay. The flavors were good, but the sausage was a bit dry. I would recommend using a different type of sausage or cooking it for a shorter amount of time.
YahKath
[email protected]I was disappointed with this recipe. The flavors were bland and the sausage was overcooked. I would not recommend this recipe to others.
Mayte Martinez
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The only change I made was to use a different type of sausage. I used a spicy Italian sausage and it added a nice kick to the dish.
david syindu
[email protected]I made this dish last night and it was a hit with my family. The carrots and chanterelles were cooked perfectly and the sausage added a nice savory flavor. I would definitely recommend this recipe to others.
valarie mcleland
[email protected]This dish was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The flavors were well-balanced and the sausage was cooked to perfection. I will definitely be making this again.