- Chef's Knife: For chopping vegetables, meat (for sausage), and herbs efficiently.
- Cutting Board: A durable cutting board for preparing ingredients safely and conveniently.
- Non-Stick Skillet: For browning the sausages and mushrooms without sticking or burning.
- Heavy-Bottomed Saucepan: Ideal for cooking pasta al dente and preparing a smooth creamy sauce base.
- Stainless Steel Mixing Bowls: Used to combine ingredients like the mushroom mixture and cheese sauce before layering on penne pasta.
- Chef's Dice Tool or Mandoline Slicer: For precision cutting of vegetables into fine strips for aesthetic presentation if desired.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements to ensure the right balance of flavors in the gratin.
- Grater: Useful for grating Parmesan cheese to sprinkle over the dish for added richness.
- Colander: For draining cooked pasta and rinsing mushrooms if needed.
- Whisk: An indispensable tool for whipping together a smooth sauce and mixing ingredients without lumps.
- Baking Dish: A suitable size baking dish to layer the pasta, sausage, mushrooms, and cheese before baking into gratin form.
1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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