The other day I decided to kind of make a penne and turkey sausage dish. I started with a recipe and then when I finished, I realized that I pretty much made it up myself as I went. I think the only same ingredients were the penne and turkey sausage. The dish was husband approved! Oh, but don’t worry, I wouldn’t bother you by posting any recipes that weren’t husband approved! 🙂
Penne with Mushrooms & Turkey Sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3/4 pound Italian turkey sausage
- 10 ounces mushrooms
- 1 teaspoon dried rosemary
- 1/2 teaspoon course ground black pepper
- 1/3 cup white wine
- 3/4 cup low-sodium chicken broth
- 1 tablespoon corn starch
- 1/4 cup cold water
- 12 ounces whole-wheat penne pasta
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
In a large skillet, heat the tablespoon of oil and add the chopped onion. Cook the onions until it starts to soften and stirring occasionally, about 5 minutes.
Next, add the sausage with the casings removed. Break up the sausage into smaller bite size pieces using a spoon or fork. Cook until the meat is no longer pink. Add the rosemary and ground pepper (and some salt if desired, but I do not salt my dishes, especially those with salty ingredients already included). Stir and cook until the mushrooms soften, approximately 5 minutes. Add the wine and bring it to a boil until most of the liquid evaporates, about 4 minutes. Finally, add the 3/4 cup broth and allow it to come to a boil. Next, dissolve the tablespoon of corn starch in 1/4 cup cold water. Add the mixture to the dish and stir. Cook the dish on a medium-high heat, stirring regularly, until the liquid becomes thicker–essentially a sauce.
Meanwhile, cook the penne according to the boxes directions. After draining the pasta, add it to the dish along with the parmesan cheese. Stir until the cheese melts and is equally incorporated. Garnish with parsley, if desired.
Serve immediately. Enjoy!