This was one of those “time to clean out the fridge and pantry” type dishes. Not to down play it, because it was super yummy. But you know what I’m talking about – you haven’t been to the market yet, but you don’t want fast food, so you scrounge around in the vegetable bins and see what canned goods you have.
It never ceases to amaze me the magic you can make with onion, garlic, tomatoes, and pasta. Seriously.
Penne with Sausage and Mushroom Ragu
Prep time: 15 minutes
Cook time: 15 minutes
• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 small sweet onion, diced small
• 3 garlic cloves, minced
• 8 ounces baby bella mushrooms, sliced
• salt and pepper
• 1/4 teaspoon red pepper flakes
• 1 pound Italian sausage
• 1/3 cup white wine
• 1 can (28 ounce) diced tomatoes
• 4 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente, about 11 minutes. (Reserve a little bit of pasta water, in case you want to loosen the sauce.)
In the meantime, heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.
Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.
Serve in individual bowls and pass some fresh parmesan at the table.