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PENNE WITH ROMA ITALIAN SAUSAGE,oyster mushrooms, butternut squash & oven-dried tomatoes

  • Appetizers
  • Breakfast
  • Déjeuner
  • Hors d’oeuvres
  • Kid friendly
  • Main course
  • Pizza
  • Plaisir pour les enfants
  • Salad
  • Sandwich
  • Ingredients
    • 1 box of Penne (454 g)
    • 1 pint (297 g) cherry tomatoes, halved and seeded
    • 4 tbs (60 ml) extra virgin olive oil
    • 1 small onion, diced
    • ó lb (227 g) ROMA Italian sausage, casings removed
    • 1 small butternut squash, largely diced
    • 1 lb (454 g) oyster mushrooms, sliced thin
    • Salt and black pepper, to taste
    • 1 cup (50 g) Parmigiano-Reggiano cheese, grated
  • Preparation
    • 1 Pre-heat oven to 220°F. Place cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
    • 2 Cook pasta according to package directions. Heat olive oil in a large skillet over medium heat.
    • 3 Add onions to skillet and sauté for 2-3 minutes or until lightly browned. Add Italian sausage, brown well and crumble.
    • 4 Add squash and sear until brown, about 3-4 minutes. Add a cup of hot water and simmer 5 minutes until totally reduced. Add mushrooms to the skillet and sauté for 2 minutes.
    • 5 Add oven-dried tomatoes and season with salt and pepper. Add ó cup pasta cooking water. Drain pasta 1 minute short of required cooking time and add to sauce to fi nish cooking. Remove from heat and toss with cheese.

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