- 1 1/2 lb hot italian turkey sausage
- 1 large shallot
- 2 large garlic cloves
- 1 packaged dried mushrooms, rehydrated in 2 cups warm reduced-sodium chicken broth (reserve the broth!), and chopped
- 3/4 cup oil-packed sun-dried tomatoes, sliced (reserve 2 Tbs of oil)
- 1/2 cup dry white wine (a good one you would actually drink – don’t be afraid to taste it first)
- 1 tsp fennel seed (more to taste)
- 16 oz. whole wheat penne
- 1/2 cup freshly grated parmigiano reggiano (this is NOT the stuff you buy in a green can)
- 1/3 cup fresh chopped basil
- 1/4 cup fresh chopped flat-leaf parsley
- 8 oz. smoked mozzarella, cubed
- Kosher salt
- Fresh ground black pepper
Fill a large pot with water and a handful of salt. Heat on high. You want your boiling pasta water waiting on you, not the other way around!
Heat oil reserved from tomatoes in large skillet over medium-high heat. Add sausage and cook until brown, breaking up into bite-size pieces. Transfer sausage to plate.
Add shallot and garlic and saute over medium heat until tender. (Add more oil, if needed.) Add sun-dried tomatoes, mushrooms, reserved broth, and wine. Stir to combine. Add sausage back to pan. Cook over medium heat, stirring occasionally until sauce reduces slightly. Salt and pepper to taste.
Add penne to boiling water and cook according to directions. (This should take about the same time as the sauce reduction.) With slotted spoon, remove pasta from water and directly into sauce. Add 1/2 cup parmigiano, basil, and parsley. Toss to combine. Stir in mozzarella just before serving.
Nutritional information on the way . . .