Penne with Mushrooms and Turkey Sausage

Cook, Fall, In Season, Mains, Recipes, Weeknight Dinner

Pasta with porcini and sausage makes a sensuous combination in this weeknight dish. Start with a shaved fennel salad topped with extra-virgin olive oil and Parmesan for a complete meal.


Penne with Mushrooms and Turkey Sausage


3/4 oz. (20 g.) dried porcini mushrooms

1 Tbs. olive oil

1 onion, finely chopped

3/4 lb. (375 g.) hot Italian turkey sausages, casings removed

10-12 oz. (315-375 g.) button mushrooms, wiped clean and sliced

1 tsp. chopped fresh rosemary

Coarse kosher salt and freshly ground pepper

1/3 cup (3 fl. oz./80 ml.) dry white wine

1 bay leaf

3/4 cup (6 fl. oz./180 ml.) low-sodium chicken broth, plus more as needed

12 oz. (375 g.) penne pasta, preferably multigrain

1 cup (4 oz./125 g.) freshly grated Parmesan cheese, plus more as needed

Chopped fresh flat-leaf parsley, for garnish


Place the porcini mushrooms in a fine-mesh sieve, and rinse well. Transfer the porcini to a small bowl. Pour 3/4 cup (6 fl. oz./180 ml.) hot water over and let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Chop the porcini, discarding any hard stems.


In a heavy, very large fry pan over medium heat, warm the olive oil. Add the onion and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the sausage, increase the heat to high, and cook until no longer pink, breaking up with a fork, about 4 minutes. Add the button mushrooms and rosemary, then season with salt and pepper. Stir until the mushrooms begin to soften, about 5 minutes. Add the porcini, wine, and bay leaf and boil until almost all the liquid evaporates, about 4 minutes. Add the 3/4 cup (6 fl. oz./180 ml.) broth and the porcini soaking liquid and simmer, stirring occasionally, until the mixture becomes syrupy, about 10 minutes.


Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain the pasta and add to the pan with the sauce. Stir until the sauce coats the pasta. Remove from the heat; stir in the 1 cup (4 fl. oz./125 g.) cheese. Taste and adjust the seasoning.


Transfer the pasta to warmed individual bowls or a large warmed serving bowl. Garnish with the parsley. Serve right away, passing additional cheese separately. Serves 4.

7 comments about “Penne with Mushrooms and Turkey Sausage

  1. Bonita Bossi

    Looking forwzrd to making this turkey sausage, porcini & penne pasta dish!

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  3. Dawn

    I made this shortly after you posted it and I have to say – it was wonderful! I didn’t have hot turkey sausage on hand, so subbed ground turkey and gave it a squirt of sriracha sauce – perfect! In fact, making it again tonight ๐Ÿ™‚

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  6. Courtney

    I recently found this recipe in a cookbook I received for Christmas and made it for my family. Everyone LOVED it, and I will definitely be making it again. It wasn’t too difficult, didn’t take too long, and just tastes absolutely divine. I substituted chicken sausage for turkey as I couldn’t find it at my local grocer at the time. Still delicious and healthy~!


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