1. Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. 2. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish. 3. Preheat broiler. 4. Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. 5. Transfer with a slotted spoon to a paper-toweled plate, leaving fat in skillet. 6. Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes. 7. Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. 8. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. 9. Spread evenly in baking dish and top with remaining mozzarella. 10. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes. 11. Serve with a green salad and nice bottle of wine! ---------------------------------------------------------------------------
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