30 minutes
Indulge in a delightful blend of earthy mushrooms, savory sausage, and al dente pasta coated in a rich and creamy sauce. This comforting meal is perfect for those bustling midweek dinners where taste and ease are paramount.
Sausages, casings removed and meat crumbled
each
Bacon, diced
0 rashers
Mushrooms, chopped
0 oz
Pasta Shapes (Penne)
0 oz
Parmesan Cheese, grated, plus extra for garnish
0 oz
each
Flat Leaf Parsley, finely chopped, reserve some for garnish
bunch
Half-fat Crème Fraîche
tablespoons
1. Sauté the Sausage
In a non-stick skillet over medium heat, cook the crumbled sausage meat until browned, about 8-10 minutes. Use a wooden spoon to break it into smaller pieces. Once cooked, transfer to a plate and set aside.
2. Cook the Bacon and Mushrooms
In the same skillet, fry the bacon and mushrooms together until golden, about 5-8 minutes. Reintroduce the sausage meat to the skillet and combine. Keep the mixture warm on low heat.
3. Boil the Pasta
Cook the pasta according to the package instructions until al dente. Before draining, reserve a ladle of the cooking water for later use.
4. Create the Creamy Sauce
While the pasta is boiling, whisk together the grated Parmesan cheese, egg yolks, the majority of the chopped parsley, and crème fraîche in a bowl until smooth.
5. Mix Pasta and Sauce
Drain the cooked pasta and add it to the skillet with the meat mixture. Turn the heat to low. Pour in the creamy sauce, season with salt and pepper to taste, and stir everything together quickly, adding a splash of reserved pasta water to loosen the sauce if necessary.
6. Garnish and Enjoy
Divide the creamy mushroom and sausage penne among bowls. Top each with extra Parmesan shavings and a sprinkle of the reserved chopped parsley.
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