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Using Farfalle Pasta
Submitted by MHC

Mushroom and Asparagus Penne Pasta

I find the colors very pleasing to the eyes. I hope you enjoy it as much as we do in our family!"


1 lb. Penne Pasta, 1/2 cup of pasta water reserved.

1 TBSP of Extra Virgin Olive Oil
1/2 lb of Italian sausage,casing removed
1 shallot, diced small (about 1/4 cup)
3 cloves of Garlic
1 lb. of Asparagus, cut into 2 inch pieces
1 container of sliced mushrooms (about 5 ounces)
1/4 cup of julienne sun dried tomatoes
1/4 cup of white white or chicken stock.
3/4 cup of Parmesan Cheese
4 TBSP of Basil or Parsley, chopped
Kosher salt and Pepper to Taste


Bring a large pot of water to boil and cook pasta according to package. Reserve 1/2 cup of pasta water.

Over medium heat, add olive oil to saute pan. Add sausage and with your spoon break into small chunks. When cooked, remove sausage to a different bowl.

Remove extra oil from pan so that you only have about 2 TBSP. To this add mushrooms, sprinkle with salt and pepper and saute for about 5 minutes. Then add garlic, shallots, asparagus and sun dried tomatoes. Cook for another 5 minutes until mushrooms and asparagus are cooked. Add white wine or chicken stock to deglaze pan. Return sausage to pan with vegetables. Mix to combine. Add cooked pasta. Mix to combine. If pasta looks to dry, add some of your reserved pasta water, a little at a time, not all at once. Add 1/2 cup of Parmesan cheese and fresh herbs (whichever you use) and toss to combine.

Serve on a plate and garnish with extra Parmesan cheese.

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Nutritional Information
Per Serving

no nutrition information available

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