Penne Pasta With Sausage, Asparagus, & Mushrooms

As most of you know, I cook by “feel” and “taste”…NOT by following recipes!  So when people ask for one of my invented recipes I have to figure out the measurements…or as close as I can make them. And this Penne Pasta dish is certainly one of those dishes!

I hope you try this dish…The most important thing to remember is to have ALL of your ingredients ready BEFORE you begin!  And use a LARGE skillet or pot for the final step because you need room to stir all the ingredients together at the end.  The final product is literally “thrown together” in the final three minutes. 

And don’t overcook any of this dish. You want the tomatoes to just be heated through, and mushrooms to retain their shape and texture, and you want the asparagus to retain it’s bright green color. You may have to adjust the ingredients…I never measure any of it. PREGO!!

PENNE PASTA WITH SAUSAGE,ASPARAGUS and MUSHROOMS

1 lb pork sausage (you can use either mild or Italian flavor)
1 onion chopped or sliced thinly
2-4 cloves garlic minced (or to taste)
1 pkg portabella mushrooms-sliced
1 or 2 Knorr Vegetable Bullion cubes  (I love their flavors!)
2 or 3 roma tomatoes, seeded and diced
1 box penne pasta  (I use Barilla…I think it’s the best.)
1 bunch fresh asparagus-cut into 2 inch pieces  (discard “woody” stems)
1/8 to 1/4 tsp chili flakes…or to taste
At least 1/2 cup grated pecorino romano cheese (Can sub Asiago or Parmesan)
1/2 cup half and half (more or less)

Brown meat and break into fairly large chunks…add onions, garlic and cook.
Then add mushrooms and cook for a minute or two. While mushrooms cook, put bullion cubes in cup and add 1 to 2 cups water and heat in micro to boiling-set aside. (You decide how “wet” you want the sauce..if you like more liquid in your pasta make it 2 cups-if you like it drier make it closer to 1 cup of water.)

Cook pasta til just before it is al dente….BUT two minutes before it’s done, throw in asparagus and cook both together for the last two minutes. (Remember…you will be stirring this mixture into sausage mixture for a minute or two, so don’t overcook pasta in water…it will continue to cook in skillet with the meat!)

While pasta and asparagus cook for the two minutes, throw bullion water and chili flakes into skillet with sausage mixture and stir. When pasta is ready dump into skillet and bring back to a boil. Stir in half and half and the raw diced tomatoes…then sprinkle on the grated cheese. Let cheese sit on top for 30 seconds to “cook” so it doesn’t all stick to your serving spoon. Then stir mixture and serve immediately.