Sausage and Mushroom Penne Gratin
recipe from Lisa @ The Cutting Edge of Ordinary from Gourmet Magazine Nov 2008
1 pound dried penne
1 lb bulk Italian sausage
1 lb package of sliced mushroom (I used two 8 oz packages of baby bellas)
1 garlic clove, forced through a garlic press (ONE???…I used 2)
1 cup heavy cream
½ cup grated Parmigano-Reggiano
8 oz shredded whole milk mozzarella divided

Cook the penne in a large pot of boiling, salted water until al dente. Reserve a ½ cup of the cooking water then drain and transfer to a flameproof 3-quart baking dish.

Pre-heat the broiler.

Meanwhile cook the sausage in 1 tablespoon of 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 the fat in the skillet.

Add the remaining tablespoon of oil to the skillet along with the mushrooms and garlic. Cook over high heat, stirring occasionally, until mushrooms are golden (about 3 minutes).

Return the sausage to the skillet along with the cream, reserved ½ cup cooking water and a rounded ½ teaspoon salt and a ¼ teaspoon of pepper. Boil over high heat, stirring once or twice until thickened (about 4 minutes).

Pour over the pasts then stir in the Parmigiano Reggiano, ½ cup mozzarella and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.

Broil 3 to 4 inches from the heat until golden brown in spots (about 5 minutes).