Penne Pasta with Italian Sausage & Mushrooms

INGREDIENTS

• 2 cups (6 oz.) multi-grain or regular penne pasta, uncooked
• 12 oz. hot or mild Italian sausage, casings removed
• 1/2 cup sliced shallots or onion
• 2 cups sliced baby bella (crimini) or button mushrooms

• 1/2 cup port wine, dry red wine or beef broth
• 1 can (14.5 oz.) fire roasted diced tomatoes, drained
• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided

DIRECTIONS

• 1

  Cook pasta according to package directions.

• 2

  Meanwhile, crumble sausage into a large skillet. Cook over medium heat, 5 minutes, stirring frequently. Add shallots; cook 2 minutes. Add mushrooms; cook 2 minutes. Add wine; simmer until wine is absorbed and mushrooms are tender, about 5 minutes. Add tomatoes; heat through.

• 3

  Drain pasta; return to same pot. Add sausage mixture; cook over medium heat 1 minute, tossing constantly. Add 1-1/2 cups cheese; toss again and transfer to 4 serving plates. Top with remaining cheese.