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1
Bring a large pot of water to boil.
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2
Add salt and cook the penne pasta just shy of al dente.
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3
Place the dried porcini in a bowl with the hot water.
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4
Allow the mushrooms to reconstituteabout 10 minutes.
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5
Squeeze out extra liquid from the porcinis (saving the liquid) and roughly chop them.
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6
Heat olive oil in a very large heavy pan (or pot) over medium-high heat.
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7
Season chicken with salt and pepper.
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8
Add Italian sausage to the pot and use a wooden spoon to crumble the meat and break into small pieces.
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9
Once the sausage is barely pink, add the chicken.
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10
Continue cooking until both are done.
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11
Use a slotted spoon and transfer it to a plate covered with paper towels.
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12
Using the same pan, lower the heat to medium and saute the shallots until translucent.
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13
Add garlic, chili flakes, and both mushrooms.
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14
Cook until the mushrooms are tender.
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15
Stir in wine and liquid that the porcini was reconstituted inbeing careful not to add in the mushroom grit/sand.
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16
Raise the heat to medium-high and cook the liquids until it is reduced by half.
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17
Stir in the cream and cook for an additional 12 minutes.
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18
Return the sausage and chicken to the pot and add the cooked penne.
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19
Stir until all the penne has been coated.
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20
Season with salt and pepper to taste.
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21
Remove pan from the heat and toss in the arugula leaves.
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22
Toss until the leaves are just wilted.
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23
Serve and enjoy!
