Chorizo Penne with Mushrooms and Sun-dried Tomatoes

• Meat

  • 10 1/2 oz Chorizo sausage

• Produce

  • 3 cloves Garlic
  • 1/2 Onion
  • 1 Parsley
  • 2 Portobello mushrooms
  • 3 tbsp Sun dried tomatoes

• Pasta & Grains

  • 16 oz Penne

• Baking & Spices

  • 1 Italian seasoning
  • 1 Pepper

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1 Olive oil

• Dairy

  • 1 Parmesan
  • 1/2 cup Whipping cream

Found on saltandlavender.com

Description

Ingredients

• 16 ounces penne
• 1 tsp olive oil
• 1/2 onion, chopped
• 10.5 ounces chorizo sausage
• 2 portobello mushrooms
• 3 tablespoons sun-dried tomatoes
• 3 cloves garlic, minced
• Italian seasoning
• 1/2 cup whipping cream
• Pepper
• Parmesan, grated (optional)
• Olive oil to garnish (optional)
• Parsley, chopped to garnish (optional)

Directions

• Boil a large pot of salted water for the penne. You can make the sauce while the pasta cooks. Cook penne according to package directions.
• Heat olive oil in skillet on medium heat.
• Chop onion and add to skillet.
• Cut chorizo into desired size pieces. Add to skillet. Stir.
• Chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
• Chop sun-dried tomatoes to a smaller size if desired. Add to skillet. Stir.
• Add garlic and a few dashes of Italian seasoning to skillet. Stir.
• Add cream to skillet, stir, and cook for about five minutes.
• Add pepper and salt if desired (I dont think this dish needs salt as chorizo is fairly salty).
• Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese if desired. Serve immediately.