Creamy Mushroom Penne

Step 1/4

• ⅜ lb Pasta (Penne Rigate)
• 27¼ oz water

Bring water to boil and pinch of salt. Cook your pasta at around 10 - 13 minutes. Drain under cold water to stop the cooking process. Put aside with a good splash of olive oil, this will keep the pasta non sticky.

Step 2/4

• ⅛ lb Dry mushroom mix
• 1⅝ tsp parsley
• 1⅝ tbsp thyme
• ¼ cup olive oil

• Food chopper

Let your mushroom in hot water for about 20 mins. This will rehydrate them. And take them out. Then chop the mushroom along with the herbs with a dash of olive oil.

Step 3/4

• 1⅝ Beef sausages
• 1¼ Garlic cloves
• ⅜ onion
• 1⅝ sheets bacon

• frying pan

Boil your beef sausages and cut them horizontally. Reserve. Cut your bacon in jullienne. Chop the onion and grate the garlic cloves. In a pan, put some olive oil, the onion and the garlic. Add the bacon. Then add the beef sausages. Let it cook together until the sausages turn golden brown. Then Add your mushroom mix and let all the flavors mix up together.

Step 4/4

• 3¼ oz Cooking cream
• salt
• pepper

Add the cream to the preparation and add salt and pepper to taste. Add the pasta. Fresh parsley to finish.