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Penne with Sausage, Mushroom and Onion


Wine pairing: Cabernet Sauvignon


16 ounces Penne pasta (Garofalo preferred)
1/4 cup of salt
1 1/4 pounds hot Italian sausage ( 6 links)
1 pound baby Portobello mushrooms
1 large yellow onion (Vidalia preferred)
2 tablespoons plus 1/2 cup garlic extra virgin olive oil
1 teaspoon Kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon oregano (Turkish preferred)
1 teaspoon red pepper flakes (optional, for more heat)
Shaved Parmesan cheese to taste (optional)



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