Penne with Sausage Mushrooms and Red Wine
Savor the rich and hearty flavors of Penne with Sausage, Mushrooms, and Red Wine—a perfect marriage of robust ingredients for an irresistible Italian-inspired dish. This easy-to-make recipe combines al dente penne with savory Italian sausage, earthy cremini mushrooms, and a luxurious red wine reduction that deepens the flavor profile. Highlighted with fragrant garlic, sweet red onion, and a touch of tomato paste, the sauce clings perfectly to every bite of pasta. Finished with a sprinkle of Parmesan cheese and fresh parsley, this dish strikes the perfect balance between comfort and sophistication. Ideal for weeknight dinners or a special occasion, this one-pan wonder is a must-try for any pasta lover. Keywords: pasta recipe, penne with sausage, red wine sauce, Italian pasta dish, easy dinner idea.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 300 grams Italian sausage (mild or spicy)
- 200 grams Cremini mushrooms, sliced
- 1 medium Red onion, finely chopped
- 3 cloves Garlic cloves, minced
- 180 milliliters Dry red wine
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Remove the casing from the sausages and crumble the meat into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped red onion and sauté for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for an additional 5 minutes or until the mushrooms release their liquid and start to brown.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Deglaze the pan by pouring in the red wine. Scrape the bottom of the skillet to release any browned bits, and let the wine reduce by half (about 3-4 minutes).
Return the cooked sausage to the skillet and stir well. Season with salt, black pepper, and red pepper flakes (if using).
Reduce the heat to low and toss the drained pasta into the skillet. Add the reserved pasta cooking water, one tablespoon at a time, until the sauce reaches your desired consistency and coats the pasta evenly.
Remove from heat and stir in half of the grated Parmesan cheese and 1 tablespoon of chopped parsley.
Serve immediately, garnished with the remaining Parmesan cheese and parsley.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 76% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 14.0 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 713 mg | 55% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
