Penne with Sausage & Mushrooms

Prep Time: 10 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 706
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Penne with Sausage & Mushrooms
Prep Time
10 min
Cook Time
15 min

Make this Italian dish with savory crumbled sausage cooked with baby portobello mushrooms in a port wine reduction along with shallots and fire roasted tomatoes. Toss in al dente penne and top with Sargento® Shredded 6 Cheese Italian for authentic cheesy flavor.

  • 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® Shredded 6 Cheese Italian, divided
  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.

Serving Size 4

Calories 706

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 39.10g 60%
Sat. Fat 16.40g 85%
Mono Unsat. Fat 15.20g
Poly Unsat. Fat 3.80g
Cholesterol 96mg 33%
Sodium 1458mg 58%
Total Carbohydrate 49g 16%
Dietary Fiber 3g 12%
Sugars 0g
Protein 34g
Vitamin A 0RE
Vitamin C 4mg 7%
Calcium 432mg 40%
Iron 3mg 17%