Penne Portabella...for Nay

Ingredients:      1 large portabella mushroom, sliced
3-4 good sized white mushrooms sliced
1 tablespoon extra virgin olive oil
1 lb mild italian sausage
2 boneless skinless chicken breast
¾ cup dry white wine
1 cup half & half (originally heavy cream)
4 garlic cloves, thinly sliced
1 lb cooked penne or bow tie pasta
¾ ounce porcini mushroom, dried
¾ cup hot water, only as needed (or more)
2 cups baby spinach leaves (or arugula)

Optional

▪ 2-3 tablespoons Pecorino Romano cheese, shredded

▪ salt and pepper (optional)

Directions

1.   Soak the dried porcini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop up. Be sure to reserve the tasty soaking water for the sauce!

2.   Brown the sausage and drain.

3.   Cook the pasta according to package directions as well, less 1-2 minutes to finish "cooking" in the sauce. Meanwhile start the sauce:.

4.   Heat up a large pan add olive oil, saute garlic just until fragrant, add in cooked sausage, & all mushrooms, and the porcini soaking water as well as the wine. Let this cook for a few minutes. Cook until the portabella is browned and tender.

5.   Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta & spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.

6.   Taste and adjust seasoning, adding romano cheese then salt and pepper if desired.