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Ingredients

300g penne
1 tablespoon olive oil
1 brown onion, thinly sliced
500g Coles Finest Italian Style Pork Sausages, casings removed
200g brown mushrooms, thinly sliced
2 garlic cloves, crushed
2/3 cup (160ml) chicken stock
1/2 cup (125ml) pouring (pure) cream
2 tablespoons chopped oregano
120g baby spinach ( or green kale, baby rocket)

Method

Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 1-2 mins or until onion softens. Add sausage and cook, stirring with a wooden spoon to break up lumps, for 4-5 mins or until golden brown.
Step 3 Add the mushroom and garlic to the sausage mixture. Cook, stirring, for 3-4 mins or until mushroom is tender. Add the stock and cream. Simmer, uncovered, stirring occasionally, for 5-10 mins or until reduced by half. Stir in the oregano. Season.
Step 4 Add the pasta to the sauce with the green leaves. Toss to combine.

Sausage penne boscaiola

How to make Sausage penne boscaiola

Ingredients

Method