- 1/2 pound fresh champignons mushrooms
- 1/2 pound Italian sausage
- 1 pound leeks, thinly sliced
- Salt and pepper
- 1 (1-pound) package Penne Rigate
- 1/4 cup dry white wine
- 1 cup fresh cream
- 1/4 cup grated Parmesan cheese
- 2 teaspoons chopped flat-leaf parsley
In a large pot, bring 5 quarts of salted water to boil.
Brush the dirt from the mushrooms. Do not rinse. Cut in thin slices.
Skin the sausages, loosely chop them, and then put them in a very large skillet to roast, breaking them apart with a wooden spoon. If the sausages are very lean, add a small amount of butter or oil.
Once browned, add the leeks, over a medium flame. Sauté* both ingredients, and as soon as the leeks start to get some color, add the mushrooms. Raise the heat to medium-high, adding a pinch of salt and pepper. When the mushrooms begin to brown, add the wine. Allow the liquid to reduce by half, about 2 minutes. Lower the flame back to medium heat, then add the cream.
Cook the pasta for al dente texture in the boiling water. Once cooked, drain, reserving 1/2 cup of pasta water to finish the sauce. Toss the pasta with the sauce in the skillet. Sauté for a creamy consistency, introducing the pasta water if necessary to loosen sauce.
Finish with the grated Parmesan cheese and some finely chopped parsley to serve.
* Fry in a small amount of fat.