Sausage and Mushroom Penne Gratin

Ingredients

• 1 lb dry penne pasta
• 1 lb bulk sweet Italian sausage
• 2 tablespoons olive oil, divided
• 1 lb button mushroom
• 1 garlic clove, forced through a garlic press
• 1 cup heavy cream
• 1/2 cup grated parmigiano-reggiano cheese
• 8 ounces shredded whole milk mozzarella, divided

Directions

1. 1

   Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

2. 2

   Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.

3. 3

   Preheat broiler.

4. 4

   Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink.

5. 5

   Transfer with a slotted spoon to a paper-toweled plate, leaving fat in skillet.

6. 6

   Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.

7. 7

   Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes.

8. 8

   Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste.

9. 9

   Spread evenly in baking dish and top with remaining mozzarella.

10. 10

    Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

11. 11

    Serve with a green salad and nice bottle of wine!