Italian sausage and penne are combined with homemade Italian cheese sauce, buttery garlic mushrooms, and tomatoes then broiled until brown and bubbly. 30 minute meal!
1lbpenne pasta, cooked according to box directions
1lbmild Italian bulk sausage
2tablespoonsolive oil
1tablespoonbutter
4clovesgarlic, minced
8 ozcremini or button mushrooms, sliced
2tablespoonsall-purpose flour
1cupchicken broth
1cupheavy cream
2cupsshredded Italian cheese blend, divided
1 can (14 oz) diced tomatoes, drained
1/2teaspoonkosher salt
freshly ground black pepper, to taste
Instructions
Heat a large non-stick skillet (broiler safe) to medium-high heat. Cook and crumble sausage until brown then drain and set aside. Add olive oil and butter to the pan then add garlic and mushrooms. Sauté for a few minutes or until mushrooms are brown and soft.
Sprinkle the flour over the mushrooms and stir to make a pasty roux. Cook for 1-2 minutes. Whisk in the chicken stock and heavy cream. Bring to a low boil then stir in 1 1/2 cups of the cheese blend.
When the cheese melts, add tomatoes, salt, and pepper then stir. Bring to a boil then add pasta and sausage. Stir until everything is well combined.
Turn off heat and sprinkle remaining cheese blend over the top. Place skillet in oven under the broiler for about 5 minutes or until golden brown.
Notes
If you do not have a broiler safe skillet, just transfer the pasta mixture to a baking dish. Sprinkle on cheeses and place under broiler.