A chunky sauce of mixed mushrooms and sausage gets a bright addition from fresh peas. This pasta was served at The Flavor Experience.
3.3 pounds Barilla Whole Grain Penne
6 tablespoons olive oil
4 cloves minced garlic
2 pounds sausage
2 cups white wine
4 ounces reconstituted dried porcini mushrooms
2 pounds sliced fresh oyster mushrooms
2 ounces reconstituted dried morel mushrooms
1 quart heavy cream
2 cups chicken stock
as needed salt
as needed black pepper
4 cups fresh peas
2 ounces grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Heat 3 tablespoons of the oil and saute the garlic until golden. Add the sausage and brown it, breaking up the pieces. Deglaze with the wine and simmer it to reduce.
- Heat the remaining 3 tablespoons oil and saute the mushrooms until golden. Add them to the sausage mixture. Stir in the cream and stock and season with salt and pepper. Keep warm.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with some of the sauce and 2 1/2 tablespoons peas. Bring them to a simmer, stir in some cheese, and plate.