Categories: Casserole, Main Dish, Pork

Ingredients

• 1 pound dried penne
• 1 pound bulk sweet Italian sausage
• 2 tablespoons olive oil, divided
• 1 pound packaged sliced mushrooms
• 1 garlic clove, forced through a garlic press
• 1 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 8 ounces shredded whole-milk mozzarella, divided

Directions

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

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

3. Preheat broiler.

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. Transfer with a slotted spoon to a bowl, leaving fat in skillet.

5. 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.

6. 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.

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

8. Spread evenly in baking dish and top with remaining mozzarella.

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

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