Penne With Collards Sausage And Mushrooms Recipes

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PENNE WITH COLLARDS,SAUSAGE, AND MUSHROOMS



Penne With Collards,sausage, and Mushrooms image

Adapted from Southern Living. The type of sausage you need is the kind that comes in a long link that you can slice into thin rounds. You may use any flavor of smoked sausage you like - you may even use a chicken or turkey sausage if you prefer.

Provided by HeatherFeather

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb spicy smoked sausage, sliced into rounds (such as a spicy Kielbasa)
1 (8 ounce) package fresh mushrooms, sliced
2 garlic cloves, minced
2 teaspoons olive oil, as needed
2 (10 ounce) packages frozen collard greens, chopped, thawed, drained very well
1 tablespoon dried Italian seasoning
2 (14 1/2 ounce) cans chunky tomatoes seasoned with basil garlic & oregano, undrained
1 lb penne pasta, cooked & drained
freshly grated parmesan cheese, to taste

Steps:

  • Prepare pasta according to package directions and plan to have it cooked& ready to go by the end of the cooking process.
  • Brown sausage slices in a large deep pot until browned on each side; remove sausage slices from the pan and drain off any fat.
  • Add oil to the same pot, heat over medium briefly, then add garlic and mushrooms, stirring constantly until mushrooms are tender (be careful not to burn the garlic)- this will take only a few minutes.
  • Return the sausage slices to the pan along with collards, Italian seasoning, and tomatoes with their juices.
  • Cook, stirring as needed, for about 10 minutes.
  • Add the cooked pasta and toss well.
  • Serve with grated Parmesan cheese sprinkled over each serving to taste.

PENNE WITH SAUSAGE AND GREENS



Penne with Sausage and Greens image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed)
2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
  • Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

PENNE WITH COLLARDS AND PROSCIUTTO



Penne With Collards And Prosciutto image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 ounces prosciutto, chopped
1 medium onion, chopped
3 cloves garlic, sliced thin
1 pound fresh collard greens, rinsed and chopped
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1 pound penne
3 ounces freshly grated pecorino romano

Steps:

  • Heat the oil in a large, heavy skillet. Add the prosciutto and onion and cook over medium heat until they barely begin to brown. Stir in the garlic, cook a couple of minutes longer, then add the collards.
  • Cook, stirring, about seven minutes, until the collards have wilted. Stir in the vinegar and season to taste with salt and pepper. Remove the skillet from the heat.
  • Bring a large pot of salted water to boil. Add the penne, stir once or twice and cook until al dente, for about eight minutes. Remove half a cup of water from the pot; set aside. Drain the penne well.
  • Reheat collard mixture, add penne to the skillet and stir. Moisten with reserved cooking water and season to taste with salt and pepper. Toss with the cheese and serve.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 476 milligrams, Sugar 3 grams

SAUSAGE AND MUSHROOM PENNE GRATIN



Sausage and Mushroom Penne Gratin image

Provided by Lillian Chou

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Quick & Easy     Dinner     Mozzarella     Meat     Sausage     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided

Steps:

  • Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
  • Preheat broiler.
  • Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
  • Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
  • Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
  • Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS



Penne with Sausage and Portobello Mushrooms image

This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.

Provided by Greg R,

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 13

4 mild Italian sausage links
1 (12 ounce) package penne pasta
4 tomatoes, diced
½ pound baby portobello (cremini) mushrooms, chopped
½ cup chopped red onion
3 cloves garlic, chopped
1 ½ cups red wine
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried oregano
1 tablespoon crushed dried thyme
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ cup shredded mozzarella cheese

Steps:

  • Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
  • Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE



Quick and Easy Penne With Sausage, Mushroom Cream Sauce image

A slight variation from a Bon Appetite recipe from March 2000. It is made in under 30 minutes - perfect for a weekday meal yet satisfying enough to serve to friends for a casual weekend meal.

Provided by Scoop01

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb sweet sausage, casings removed
3/4 lb baby portabella mushrooms, chopped & sliced
1/4 teaspoon crushed red pepper flakes
3/4 cup canned reduced-sodium chicken broth
3/4 cup whipping cream
1 tablespoon butter
1 lb penne
1 cup fresh parmesan cheese, grated

Steps:

  • In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
  • Remove to a paper towel-lined dish with a slotted spoon.
  • Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
  • Cover, cook until mushrooms are tender - about 5 minutes.
  • Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
  • In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
  • Add sausage, mushroom mixture, and cheese to pasta.
  • Toss over medium heat, until pasta is coated and sauce begins to thicken.
  • Season with salt and pepper to taste.
  • **Add more chicken broth if sauce seems dry.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH



Penne with Sausage, Wild Mushrooms and Spinach image

Categories     Cheese     Mushroom     Pasta     Sauté     Quick & Easy     High Fiber     Sausage     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

SAUSAGE-MUSHROOM PENNE SKILLET



Sausage-Mushroom Penne Skillet image

Get funky with fungus. Try our Sausage-Mushroom Penne Skillet. Savory sausage and mushrooms give Sausage-Mushroom Penne Skillet a double dose of heartiness.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 cups penne pasta, uncooked
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
3/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 Tbsp. thinly sliced fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cut sausage lengthwise in half, then crosswise into thin slices; cook with mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally.
  • Drain pasta. Add to skillet along with the pasta sauce; stir. Sprinkle with mozzarella; cover. Cook on medium heat 10 min. or until mozzarella is melted. Sprinkle with basil.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 9 g, Protein 20 g

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