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Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

kept bymlehet
recipe bySerious Eats

1 cup Panko-style bread crumbs
6 ounces grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
2 tablespoons finely minced fresh chives
2 small shallots, finely minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 ounces Italian sausage (mild or hot), removed from casings
1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
1 tablespoon soy sauce
1 tablespoon juice from 1 lemon
2 1/2 tablespoons all-purpose flour
2 cups homemade or store-bought low-sodium chicken stock
1 cup heavy cream
12 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle



mlehet's picture

Nice flavor, watch the salt. With the parmesan and the chicken broth it can easily be too much. Good flavor, would be good for a crowd.

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