Penne With Carrots, Chanterelles and Sausage
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces medium-thick carrots, peeled
- 6ounces chanterelles, brushed, trimmed and quartered if large
- 4tablespoons extra-virgin olive oil
- 5cups chicken stock
- 1medium onion, finely chopped
- 8ounces Italian sweet sausage, casing removed, crumbled
- 12ounces whole wheat or farro penne
- Salt and ground black pepper
- ¼cup pitted black olives, halved
- 2tablespoons minced parsley
- Grated Grana Padano, for serving
Nutritional analysis per serving (6 servings)
524 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 20 grams protein; 967 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
- Step 2
Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in ½ cup stock to deglaze pan.
- Step 3
Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock ½ cup at a time as it’s absorbed, until pasta is almost al dente, 20 to 25 minutes.
- Step 4
Slice roasted carrots ½-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.
Private Notes
Comments
made it and liked it, but recommend scrapping the olives and replacing with shredded chard braised with the pasta. I will also try sauteeing the mushrooms with the onions next time too, as the roasting robbed them of flavor even as it added richness to the carrots.
This was quite tasty, even though I made a couple of substitutions to use what I had on hand (fennel instead of mushrooms and regular orecchiette for the penne). I left out the olives as well, but will make sure I have them next time, as the dish could have used the brininess.
If you have time, it's worth cooking the pasta per the recipe. The starch mixes with the stock to create a sauce. The dish was good reheated, as well.
I roasted the mushrooms for a little less time than the carrots. I put them in 10 minutes after the carrots, and so roasted them about 15 minutes. That is plenty for them! If the mushrooms were cooked along with onions, I think they would break down too much. This is a delicious pasta risotto.
I loved the cooking technique for the pasta. My one suggestion is not to add any salt as the sausage has plenty( in my opinion!) But it was quite tasty
Wow - delicious. It’s worth it to indulge in sweet Italian sausage even if you don’t typically. I made it per recipe but forgot the olives. Maybe for leftovers! I also used tons more fresh parsley. I didn’t add salt. The sausage and even low sodium broth provided plenty.
This is an excellent dish to showcase the unique flavor of chanterelles, if you're lucky enough to have them available locally. I left out the carrots to let the chanterelles shine through a little more, reduced their roasting time by 10 minutes, and it was just perfect.
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