Ingredients
Preparation
In a small bowl, cover the dried mushrooms with 1 cup of hot water and let soak for 1 hour. Remove the mushrooms from the liquid, chop, and set aside. Strain the liquid through a sieve lined with several layers of cheesecloth and reserve.
Prick the skins of the sausages and in a heavy skillet cook them over moderately low heat in the olive oil until they are done, about 30 minutes. Remove to a plate. In the fat in the skillet, cook the onion for 10 minutes, without letting it brown, scraping up the sausage still clinging to the skillet. Add the garlic for the last minute of cooking.
Add the fresh mushrooms, raise heat to moderate, and cook for another 3 minutes.
Add the reserved minced dried mushrooms and their liquid. Over high heat, stirring constantly, reduce the liquid to about 3 tablespoons.
Remove the sausage meat from the skins and crumble the cooked meat into the saucepan, along with the chopped parsley. Add the heavy cream and cook, stirring frequently until the sauce thickens, about 5 minutes.
In a kettle, bring 5 quarts water to a boil and add the salt and vegetable oil. Add the penne, stir, and cook until al dente. Drain and transfer to a serving bowl. Toss with the Parmesan and then the sauce (reheated if necessary). Garnish with the chopped fresh parsley.
Yield
Serves 6
Cook Time
Prep Time: 20 mins.
Cook Time: 50 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 601
Calories from Fat: 270
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 30g
46%
Carbohydrates 90g
30%
Dietary Fiber 10g
40%
Saturated Fat 17g
85%
Calories 601kcal
30%
Cholesterol 43mg
14%
Protein 22g
36%
Sodium 1782mg
74%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
