Rustic Porcini & Turkey Sausage Penne

1. Rehydrate Porcini Mushrooms

Place the porcini mushrooms in a fine-mesh sieve and rinse them under cold water. Transfer the mushrooms to a small bowl and soak them in hot water for about 20 minutes until they soften.

2. Cook Onion and Sausage

Warm the olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Increase the heat to medium-high and add the turkey sausage, breaking it up with a fork as it cooks. Continue cooking until the sausage is no longer pink, around 4 minutes.

3. Add Button Mushrooms and Rosemary

Add the sliced button mushrooms, chopped rosemary, and a pinch of coarse kosher salt and freshly ground pepper to the pan. Cook until the mushrooms become soft, about 5 minutes.

4. Add Porcini Mushrooms and Deglaze

Drain the porcini mushrooms, reserving the soaking liquid, and add them to the pan along with the white wine and bay leaf. Bring to a boil and cook until most of the liquid has evaporated, about 4 minutes.

5. Simmer Sauce

Pour in the chicken broth and the reserved porcini soaking liquid. Reduce the heat and let it simmer until the mixture becomes syrupy and rich, about 10 minutes.

6. Cook Penne Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, about 11 minutes. Drain the pasta well.

7. Combine Pasta and Sauce

Add the cooked pasta to the pan with the sauce, stirring well to coat the penne evenly. Remove from heat and stir in the freshly grated Parmesan cheese. Taste and adjust the seasoning if necessary.

8. Serve

Serve the Rustic Porcini & Turkey Sausage Penne in bowls, garnishing each serving with a sprinkle of chopped parsley and extra Parmesan cheese if desired.