Penne with Mushrooms and Sausage

I try once a week to have an experiment night for dinner.  I love looking through recipes and cookbooks and deciding what I want to try next.  Last night I made a really good pasta dish from one of my favorite cookbooks, Weeknight Fresh and Fast.  I adapted the recipe a bit for the sake of convenience but I really liked it.  Here is how I made the recipe:

Source and original recipe

Penne with Mushrooms and Sausage

1 Tbs. olive oil
1 Tbs. onion, finely diced
3/4 lb. hot Italian sausage
12 oz. sliced mushrooms
1 tsp. fresh rosemary, chopped
salt and pepper to taste
1/3 c. white wine
1 bay leaf
1 1/2 c. chicken broth
12 oz. penne pasta ( I used gluten free pasta and it turned out great)
1 c. freshly grated parmesan

In a large frying pan heat the olive oil.  Add the onions and saute about 5 minutes.  Remove the casings from the sausages and add to the pan, breaking up into smaller chunks with a fork.  Cook until no longer pink, about 4 minutes.  Spoon out the excess oil, otherwise there will be too much grease.  Add the mushrooms, rosemary, and salt and pepper.  Stir and cook about 5 minutes more.  Add the wine and bay leaf and cook until the liquid has all evaporated, about 4 minutes.  Add the broth and simmer, stirring occasionally until the sauce begins to thicken and becomes syrupy, about 10 minutes.  Meanwhile boil the pasta.  Add the sauce to the pasta and stir to combine.  Stir in the parmesan and serve immediately.