Chock-full of high-quality, flavorful ingredients like sausage, walnuts, prosciutto, sage and healthy Hodgson Mill Ultragrain Penne with Quinoa, this is one pasta dish you’ll want to fix right away.
- 1 bag Hodgson Mill Ultragrain® Penne with Quinoa
- 1 tsp. olive oil
- 2 Tbsp unsalted butter
- 1 lb Italian Sweet Sausage, casings removed
- 1 cup walnuts, coarsely chopped
- 2 large shallots, finely chopped
- 2 large garlic cloves, finely chopped
- 8 oz prosciutto, finely chopped
- 2 Tbsp fresh rosemary, finely chopped
- 1/4 cup brandy
- 1 cup heavy cream
- 1 Tbsp fresh sage, thinly sliced
Bring a large pot of salted water to a boil and cook the penne for 7 minutes or until al dente. Reserve ½ cup of cooking water, drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat. When the butter has melted, add the sausage and walnuts and cook until the mixture is deep golden brown, about 5 minutes. Drain off all but one tablespoon of the drippings and then add the shallots and garlic. Cook the sausage mixture for two more minutes or until the shallots have softened. Next, add the prosciutto and rosemary to the skillet and cook for two minutes or until heated through. Pour in the brandy and scrape up any of the browned bits on the bottom of the pan, cook for one minute.
Pour the cream into the skillet and add the sage. Bring the mixture to a boil, reduce the heat and let simmer for five minutes. Toss the pasta and Parmesan cheese with the sauce, adding the reserved cooking water as needed to thin the sauce. Serve immediately with additional Parmesan for sprinkling.
Notes: Chicken broth or water can be substituted for the brandy if desired
4 to 6 servings
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