Whole Grain Penne With Creamy Ragout Of Mushrooms, Sausage, And Peas

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A chunky sauce of mixed mushrooms and sausage gets a bright addition from fresh peas. This pasta was served at The Flavor Experience.


  • 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


Step 1

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.

Step 2

Heat 3 Tbsp. of the oil and saute the garlic until golden. Add the sausage and brown it, breaking up the pieces. Deglaze with the wine and simmer it to reduce.

Step 3

Heat the remaining 3 Tbsp. oil and saute the mushrooms until golden. Add them to the sausage mixture. Stir in the cream and stock and season with salt and pepper. Keep warm.

Step 4

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.

Recipe Type: Tags: ,
Chef Recommended Cuts
  • Radiatore
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 599
Calories from Fat 279
% Daily Value*
Total Fat 31g
Saturated Fat 13g
Trans Fat 0g
Cholesterol 88mg
Sodium 595mg
Total Carbohydrate 59g
Dietary Fiber 10g
Sugars 5g
Protein 20g

Vitamin A 17%
Vitamin C 8%
Calcium 5%
Iron 18%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.