Penne with Mushrooms and Turkey Sausage
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (scant 2 cups each)
  • 1 oz dried porcini mushrooms
  • ¾ cup hot water
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 20 oz sweet Italian turkey sausages, casings removed
  • 1 lb mushrooms, sliced
  • 2 tsp chopped fresh rosemary
  • ¼ tsp salt and freshly ground pepper, to taste
  • ⅓ cup dry white wine
  • 1 bay leaf
  • ¾ cup low-sodium chicken broth
  • 12 oz uncooked whole wheat penne
  • 1 cup grated Parmigiano-Reggiano
  • flat-leaf parsley, chopped (for garnish)
  1. Place the porcini mushrooms in a fine-mesh sieve and rinse well. Transfer to a small bowl. Pour the hot water over the porcini and let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Chop the porcini, discarding any hard stems.
  2. Heat olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the sausage and increase the heat to high and cook, breaking up the meat, until no longer pink, about 6-7 minutes. Add the mushrooms, rosemary, salt, and pepper. Stir until the mushrooms begin to soften, about 5 minutes. Add the chopped porcinis, wine, and bay leaf; boil until almost all of the liquid evaporates, about 4 minutes. Add the broth and the porcini soaking liquid and simmer, stirring occasionally, until the mixture becomes syrupy, about 10 minutes.
  3. Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta, stir, and cook until al dente, about 11 minutes. Drain the pasta, add to the pan with the sauce and stir until the sauce coats the pasta. Remove from the heat and stir in the Parmigiano-Reggiano. Garnish with parsley, if desired.
Nutrition Information
Serving size: scant 2 cups Calories: 496 Fat: 17.2 Carbohydrates: 49.5 Sugar: 4.3 Sodium: 849 Fiber: 7.3 Protein: 33.2 Cholesterol: 67
Recipe by Prevention RD at