Penne With Carrots, Chanterelles and Sausage

• 12 ounces medium-thick carrots, peeled
• 6 ounces chanterelles, brushed, trimmed and quartered if large
• 4 tablespoons extra-virgin olive oil
• 5 cups chicken stock
• 1 medium onion, finely chopped
• 8 ounces Italian sweet sausage, casing removed, crumbled
• 12 ounces whole wheat or farro penne
• Salt and ground black pepper
• 1/4 cup pitted black olives, halved
• 2 tablespoons minced parsley
• Grated Grana Padano, for serving

1. Heat oven to 425 degrees.
2. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft.
3. Place stock in a saucepan and keep warm on a slow simmer.
4. Meanwhile, heat remaining 1 tablespoon oil in a 4-quart saute pan.
5. Add onion and saute on medium until it starts to brown.
6. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly.
7. Stir in 1/2 cup stock to deglaze pan.
8. Stir in pasta.
9. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as its absorbed, until pasta is almost al dente, 20 to 25 minutes.
10. Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta.
11. Add remaining stock and season with salt and pepper.
12. Add olives and parsley.
13. The pasta should be quite moist but not soupy.
14. Serve with cheese alongside.

carrots, chanterelles, extravirgin olive oil, chicken stock, onion, italian sweet sausage, whole wheat, salt, black olives, parsley

Taken from cooking.nytimes.com/recipes/1016176 (may not work)