Baked Pasta with Sausage and Mushrooms
Using Beef Broth Concentrate
This hearty baked pasta dish with sausage and mushrooms makes a great winter supper. If you have a crowd to feed, you can double, triple, or quadruple it!
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1 bay leaf
Pinch red pepper flakes or to taste
2 cups hot water
4 teaspoons Kitchen Accomplice Beef Broth Concentrate or 8 teaspoons Kitchen Accomplice Organic Beef Bone Broth Concentrate
1 cup heavy cream
Salt and ground black pepper
1 pound rigatoni or penne pasta, cooked and drained
1 1/2 cups grated Parmesan cheese, plus additional for serving
Heat oil in a large, heavy pot over medium heat. Add onion and cook until tender, about 5-7 minutes. Add garlic and cook another minute. Add sausage, breaking up the pieces as you stir, and cook until it's no longer pink, about 10 minutes. Add mushrooms and cook until tender, about 5 minutes.
Stir in cream and simmer another 5 minutes. Season to taste generously with salt and pepper. (This sauce can be made up to one day ahead of serving. Cool slightly, then store in a covered container in the refrigerator. Rewarm sauce before proceeding with the rest of the recipe.)
Preheat oven to 375 degrees. Remove bay leaf from the sauce and add pasta and Parmesan, stirring well to blend. Taste and season with more salt and pepper if needed. Transfer pasta/sauce mixture to an oiled 3 1/2-quart baking dish. Cover the dish with aluminum foil and bake until pasta is hot, about 25 minutes. Serve sprinkled with additional Parmesan.