Penne con Salsiccia, Funghi e Spinaci
(Penne with Sausage, Wild Mushrooms and Spinach)
Ingredients:
3 tablespoons extra virgin olive oil
3/4 pound fully cooked pork sausage, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
One 10-ounce package ready-to-use spinach leaves
1 and 1/4 cups chicken broth
3/4 pound Penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese
Directions:
Heat oil in heavy large pot over medium-high heat.
Add sausage, mushrooms, shallots, garlic and crushed red pepper.
Saute until mushrooms begin to brown, about 10 minutes.
Add spinach and broth; toss until spinach wilts, about 2 minutes.
Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper. Serves 4.