Penne with Italian Sausage, Mushrooms and Peas

Some friends of ours introduced us to a little Italian restaurant called Bella Napoli.  It is in the Brookside area of Kansas City and we think for casual Italian it is the best in the city. Almost every time we go, I order a dish very similar to this recipe.  I decided I would try to reproduce what I had at the restaurant so many times, and I think this comes pretty close.  If you are in Kansas City go to the restaurant and try it.  If you are not here try your hand at this recipe. 

Penne with Italian Sausage, Mushrooms, and Peas

(My take on Bella Napoli) 

Ingredients:

¼ of an onion finely diced

4-5 cloves garlic finely diced

2-3 cups roughly chopped Portabella mushrooms (or other wild mushroom blend)

2 TBSP olive oil          

2TBSP +/_ Butter

2 TBSP flour

2-3 cups beef broth

1 Package bulk Mild Italian Sausage

½ cup Cream +/_

1 to 1 ½ cups frozen baby peas

½ package penne or rigatoni

 

Add olive oil, garlic, onions and mushrooms to a large skillet and sauté until soft.  Push to one side of the skillet and add butter to the open side of skillet.  As butter melts add flour and whisk into a roux.   Slowly add beef broth a little at a time, stirring constantly until a silky gravy forms.  Stir the garlic and onion mixture into the gravy in the pan.  If mixture is too thick add more broth or if too thin add more butter and flour.  Mixture should be a little soupy as you will add meat and pasta to the gravy.

 Meantime, in another skillet cook Italian Sausage until just done.

Add cooked sausage a spoonful at a time to gravy until you think the consistency of the sauce is thick but will still be fluid enough to coat the pasta.  Once consistency is correct add peas to gravy and cook another two to three minutes.  Add cream to the gravy.  Use just enough to take color from brown to tan. Season to taste with freshly ground pepper and salt. At this point the sauce can be taken off the heat and held or used immediately.  If using later, reheat over medium heat until sauce bubbles.

Cook Pasta per package directions and drain.  Stir Pasta into sauce a little at a time until you get the sauce to pasta blend as you like.  Serve in a pasta bowl, topped with some grated parmesan and a little finely chopped fresh parsley.   Serve with some Chianti Classico Reserva and you have a great meal.