| | Directions |
- Saute mushrooms in butter.
- When almost browned, add 1/4 cup wine.
- Let wine reduce by half, set aside in same pan saute onions in butter.
- Add garlic 1/2 way thru cooking, set aside.
- Add 2 tbsp oil to same pan cook sausage until browned.
- Add to the sausage, the mushrooms, onions, garlic, artichokes, red peppers, cream, cayenne, and broccoli, pour over cooked pasta.
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 1 pound portabella mushrooms - sliced |
| - | | pinch of salt |
| - | | 1/4 cup white wine |
| - | | 1 red onion - peeled, chopped |
| - | | 3 cloves garlic - chopped |
| - | | 2 tablespoons oil |
| - | | 1 pound sweet Premio Italian sausage -casing removed |
| - | | 1 jar artichoke hearts - small jar, drained |
| - | | 1 jar roasted red peppers - small jar drained and sliced |
| - | | pinch of cayenne pepper |
| - | | salt and pepper - to taste |
| - | | 1 cup heavy cream |
| - | | 1 head broccoli florets - blanched |
| - | | 1 pound penne pasta |
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