Baraonda's Penne Salsiccia

"This dish is so incredibly simple to make, but the flavor is amazing."
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  • Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
  • Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
  • Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
  • Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.

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  1. I love eating this at the Baraonda and I was able to replicate it at home. I omitted the wine (had none) and used half-and-half. Excellent!
  2. Very good. Chopped shallots however and they burned a little, so def slice them thin! The sauce was a little creamy so I did have to add the pasta water, follwed the recipe and was very happy with it.
  3. This was delicious. A bit decadent with the heavy cream but oh, so wonderful. You are right SweetJezebel, this took very little effort but produced an amazing tasting pasta dish. The family has put it on the "please make this again" list! Thanks for a great recipe.


<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
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