PENNE CON SAUCCIA
This is a quick, but elegant dish that does well for informal get-togethers as well as formal dinner parties. The spiciness of the sauce can easily be adjusted as well, as the flavor is wonderful either mild or hot.
Provided by DANIELLE M.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and return to pan.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- To the sausage add the tomatoes, basil, parsley, crushed red pepper, salt and garlic. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 53.7 g, Cholesterol 31.6 mg, Fat 9.5 g, Fiber 6.6 g, Protein 16.8 g, SaturatedFat 2.5 g, Sodium 748 mg, Sugar 8.8 g
SAUSAGE AND PEPPER PENNE
This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.
Provided by Chelsey Carr
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
- Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
- Drain pasta and spoon onto plates and top with sauce mixture.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g
BARAONDA'S PENNE SALSICCIA
Make and share this Baraonda's Penne Salsiccia recipe from Food.com.
Provided by Pinay0618
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
- Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
- Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
- Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.
Nutrition Facts : Calories 968.1, Fat 69, SaturatedFat 32.6, Cholesterol 188.8, Sodium 1453, Carbohydrate 52.4, Fiber 2.2, Sugar 3.3, Protein 33
PENNE CON SALSICCIA
Adapted from a recipe by Danielle M on allrecipes.com. Use bulk sausage, or link sausage sliced on the bias.
Provided by DrGaellon
Categories Penne
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
- Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 392.5, Fat 8.9, SaturatedFat 2.6, Cholesterol 18.1, Sodium 946.8, Carbohydrate 63.4, Fiber 8.1, Sugar 11.5, Protein 17
RIGATONI CON SALSICCIA PICCANTE E FINOCCHIO
Make and share this Rigatoni Con Salsiccia Piccante E Finocchio recipe from Food.com.
Provided by MsPia
Categories European
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.
- Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.
- Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
- Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.
- Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.
- In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.
- Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
- Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
Nutrition Facts : Calories 1115, Fat 54.8, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1664.1, Carbohydrate 106.3, Fiber 10.2, Sugar 8.9, Protein 42.7
PENNE WITH EGGPLANT AND SAUSAGE (PENNE CON MELANZANE E SALSICCIA
This recipe came about when I didn't have the correct ingredients for another dish I was going to make. As a result, I ended up creating this pasta sauce which has been a "keeper" ever since.
Provided by Pasta-Bella
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
- In the same pan, cook the sausage.
- Add the red wine, using it to deglaze the pan. Reduce slightly.
- Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
- Return eggplant to the sauce. Salt to taste.
- Simmer until flavors blend and sauce has thickened slightly.
- Serve over cooked penne or other pasta.
Nutrition Facts : Calories 473.8, Fat 36.6, SaturatedFat 12.9, Cholesterol 86.6, Sodium 1129.7, Carbohydrate 16.3, Fiber 6.5, Sugar 8.4, Protein 20.3
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