Penne rigate con salsiccia, funghi, piselli, e panna (Penne with sausage, mushrooms, peas, and cream)
8 oz. gluten free ridged penne (preferably neutral tasting)
2 fresh spicy italian chicken sausages, uncooked, casings removed
2 cloves of garlic, minced
1 shallot, minced
8 oz. button mushrooms, sliced
1 c. dry white wine
1 c. frozen peas
2 oz. vegan cream cheese
1. Cook sausage in a medium non-stick skillet over medium heat, breaking it apart with spatula as it cooks. Add garlic and shallot and let soften, approximately 2-3 minutes. Then add the mushrooms and peas, cover and turn heat down to low, and let mushrooms shrink down. Season with salt and pepper.
2. Return heat to medium and add white wine, cooking until alcohol evaporates off. Reduce heat to lowest setting and cover.
3. Meanwhile, cook the penne as directed on box. Drain pasta, but reserve about 1/4 c. of the pasta water.
4. Remove sausage, mushroom, and pea mixture from heat. Add pasta water and cream cheese, and stir until cream cheese is completely blended in.