California Central Coast Recipes

Mini Penne with Mushrooms, Sausage and Eggs

Mini Penne with Sausage, Mushrooms and Eggs uses sausage, mushrooms and eggs on Mini- Penne pasta. It's easy to throw together, but don't try this if you're running late. This recipe is very straight-forward and easy to put together, but because you need to saute the Italian sausage first,--and boil water for the pasta, you don't want to be rushed or try to make this on a day when the mercury is topping out! This is a full-bodied sauce that your men in the house will especially appreciate when you all get tired of lighter fare which happens occasionally especially during the summer months. This is another version of a Italian carbonara.

To save money and work, buy some freshly-made bulk pork sausage and "doctor" it up with fennel seed and Italian seasonings (No casings to remove and better quality meat!) 2018, Mini Penne with Mushrooms, Sausage and Eggs
Preparation time: 15 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


1 Tablespoons Unsalted butter
2 to 3 Tablespoons Extra virgin Olive oil
1/2 pound Italian sausage , portioned into bite-sized pieces
1/2 pound Italian Brown mushrooms , cleaned and sliced
2 to 3 Cups Reduced sodium Beef Broth
1/2 cup Italian parsley , rinsed, blotted and chopped
6 ounces Dried Mini Penne
2 Large Eggs , lightly beaten
1/2 cup Parmesan cheese , grated

Preparation Directions.

1 In a large stockpot, brown bite-sized pieces of sausage in butter and olive oil. When brown on all sides, remove from pan with slotted spoon. Drain off excess oil and discard.

2 Saute mushrooms in pan. When mushrooms are brown and have given off their juices, add sausage back to pan and stir. Add in 1-2 cups or so of beef broth to barely cover sausage.

3 In the meantime, cook pasta in a large stockpot of boiling salted water. Only cook pasta half-way to done-ness. Then drain pasta, add to sausage-mushroom sauce, stir well and allow to cook to finish. If need be, add more beef broth and/or water to finish.

4 Add in parsley and stir well to distribute evenly.

5 When pasta is al dente, add in beaten eggs. Stir well to combine.

6 Put lid on pan to set eggs for a few minutes. Remove from heat and serve on plates.

7 Serve with a nice salad and an earthy red wine such as a Syrah.

Wine and Food Pairing and Serving Suggestions.

Serve with a nice salad and an earthy red wine such as a Syrah.

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.