A chunky sauce of mixed mushrooms and sausage gets a bright addition from fresh peas in this dish by Chef Lorenzo Boni of Barilla America. This whole grain pasta dish highlights the cow’s milk in the cream and cheese that is typical of Northern Italy, like the Trentino region. The mushrooms are also a local favorite, and provide an ideal pairing with the whole grain pasta, with earthy, nutty, umami flavor notes to complement the natural flavor contributions of the pasta.
3.3 lb. Barilla Whole Grain Penne
6 tbsp. Olive Oil
4 cloves minced Garlic
2 lb. Sausage
2 cups White Wine
4 oz. reconstituted dried Porcini Mushrooms
2 lb. sliced fresh Oyster Mushrooms
2 oz. reconstituted dried Morel Mushrooms
1 qt. heavy Cream
2 cups Chicken Stock
as needed Salt
as needed Black Pepper
4 cups fresh Peas
2 oz. grated Parmesan Cheese
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Heat 3 Tbsp. of the oil and sauté the garlic until golden. Add the sausage and brown it, breaking up the pieces. Deglaze with the wine and simmer it to reduce.
Heat the remaining 3 Tbsp. oil and sauté the mushrooms until golden. Add them to the sausage mixture. Stir in the cream and stock and season with salt and pepper. Keep warm.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with some of the sauce and 2 1/2 Tbsp. peas. Bring them to a simmer, stir in some cheese, and plate.