Penne with Sausage, Wild Mushrooms and Spinach

• 3 tablespoons olive oil
• 3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
• 3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
• 3/4 cup chopped shallots
• 5 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 1 10-ounce package ready-to-use spinach leaves
• 1 1/4 cups canned low-salt chicken broth
• 3/4 pound penne pasta, freshly cooked
• 2 cups (about 8 ounces) grated provolone or mozzarella cheese

1. Heat oil in heavy large pot over medium-high heat.
2. Add sausages, mushrooms, shallots, garlic and crushed red pepper.
3. Saute until mushrooms begin to brown, about 10 minutes.
4. Add spinach and broth; toss until spinach wilts, about 2 minutes.
5. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes.
6. Season with salt and pepper.

olive oil, pork, wild mushrooms, shallots, garlic, red pepper, chicken broth, penne pasta, provolone

Taken from www.epicurious.com/recipes/food/views/penne-with-sausage-wild-mushrooms-and-spinach-15542 (may not work)