Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, casings removed
1 pound portabella mushrooms, sliced
Pinch of salt
1/4 cup white wine
1 large red onion peeled, chopped
3 cloves garlic chopped
2 tablespoons oil
1 small jar artichoke hearts -drained
1 small jar roasted red peppers- drained and sliced
Pinch of Cayenne
Salt and pepper to taste
1 cup heavy cream
1 head broccoli florets, blanched
1 pound penne pasta
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Portabella A La Ron:
1. In a saute pan, saute mushrooms in butter until almost browned. Add 1/4 cup wine and let wine reduce by half; set aside.
2. In the same pan, saute onions in butter. Add garlic halfway thru cooking; set aside.
3. Add 2 tablespoons oil to same pan and cook Premio Sausage until browned.
4. Remove from pan and add the Premio Sausage to the mushrooms, onions, garlic, artichokes, red peppers, cream, cayenne and broccoli. Pour mixture over cooked pasta and serve.
SERVES: 3-5
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