Penne Alla Salsiccia: Submitted by: Daniela | Date Added: 18 Feb 2016
Listed in: Pasta

1 lb penne
2 tsp olive oil, divided
1 16oz package of sliced crimini mushrooms
1 lb mild italian sausage (can use mild italian flavoured turkey sausage for lower fat dish)
kosher salt and freshly ground black pepper
3/4 cup red wine
1 sliced carot
2 tbsp worcestershire sauce
1 small can of tomato paste
1 1/2 cups pasta water, reserved from cooking penne
shredded provolone to finish dish

Bring a pot of salted water to a boil. Cook pasta until al dente according to the directions on the box. Reserve 1 1/2 cups cooking water for later. Drain pasta and set aside.
While pasta is cooking, heat 1 tsp olive oil in a saute pan. Saute mushrooms over medium heat until lightly browned, about 5-8 minutes. Season with salt and pepper. Stir to distribute seasonings and then remove from pan. Set aside.
Add the remaining 1 tsp olive oil (I found I didn't need this as the sausage was oily enough) and saute the sausage until just about cooked through. Add the red wine and cook until reduced by half. Once the wine is reduced, add the mushrooms, worcestershire sauce and tomato paste. Cook stirring 1-2 minutes so everything gets coated.
Add reserved pasta water and stir to combine. Simmer sauce uncovered, until slighly thickened 20-30 minutes. Season with additional pepper to taste.
Combine pasta and sauce and stir to evenly distribute.

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