BAKED PENNE WITH SAUSAGE
This easy baked penne recipe has plenty of Italian sausage baked with marinara sauce and lots of parmesan and mozzarella cheese!
Provided by Natasha Bull
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and set it aside.
- Crumble the sausage meat directly into a skillet, and add the onion in too. There should be enough fat released by the sausage to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic and cook for about a minute.
- Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it's warmed through.
- Add the drained pasta to a 9x13 baking dish and then pour the sausage mixture over top. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
- Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.
Nutrition Facts : Calories 761 kcal, Carbohydrate 66 g, Protein 36 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 100 mg, Sodium 1689 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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
RIGATONI WITH SAUSAGE AND FENNEL
To make ahead, spoon the pasta into gratin dishes, sprinkle with Parmesan and refrigerate for up to a day. Bake for 20 minutes at 375 degrees F.
Provided by Ina Garten
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
PENNE W/FENNEL & SAUSAGE
Make and share this Penne W/Fennel & Sausage recipe from Food.com.
Provided by john.garagliano
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Penne with fennel and sausage.
- Brown 1 pound Italian sausage, casings removed, in a large skillet, breaking up the pieces with a wooden spoon, about 7 minutes. Transfer sausage to a bowl. Add 1 tablespoon olive oil to skillet; stir in 1 large bulb fennel, cut into 1/4-inch thick sticks. Season with salt. Cook until softened, 8 minutes. Stir in 1/2 cup dry white wine; cook to reduce by half. Add 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves and reserved sausage. Simmer until sauce thickens slightly. Toss with 1 pound cooked penne and 1/4 cup chopped Kalamata olives. Makes: 6 servings.
Nutrition Facts : Calories 473.4, Fat 30.9, SaturatedFat 12.3, Cholesterol 70.3, Sodium 944.2, Carbohydrate 28.6, Fiber 5, Sugar 0.9, Protein 17.4
PENNE WITH FENNEL, SAUSAGE AND TOMATO
Steps:
- Preheat oven to 450 degrees. Remove outer layers of 2 large bulbs fennel. Finely chop fronds and set aside. Roughly chop bulbs and stalks and toss with 2 yellow onions, cut into thin half moons, salt and freshly ground black pepper to taste and ½ teaspoon red pepper flakes. Roast in a baking pan, stirring frequently, until tender and golden, about 15 minutes. Meanwhile, make sauce: In a large heavy skillet over medium-high heat, cook 2 pounds sweet Italian sausage, removed from casings and crumbled, until cooked through, 10-15 minutes. Strain sausage and discard grease. Return sausage to skillet. Add one 28-ounce can crushed tomatoes and ½ cup coarsely chopped mixed fresh basil and parsley and simmer until most liquid has evaporated, about 10 minutes. Add ¼ cup heavy cream and roasted vegetables and simmer, stirring, 5 minutes more. Meanwhile, cook pasta: Bring a large pot of salted water to a boil. Add 1 pound penne and cook until al dente. Drain penne, reserving 1 cup cooking water. Return penne to pot, add vegetable sauce and cook to heat, stirring occasionally, 2-3 minutes. Remove from heat, add¼ cup grated Parmesan, salt and freshly ground black pepper to taste and½ cup coarsely chopped mixed fresh basil and parsley, chopped fennel fronds and 1 teaspoon fennel pollen (optional). Serve with more grated Parmesan on the side.
SAUSAGE, FENNEL & ROCKET FUSILLI
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
- Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
- Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.
Nutrition Facts : Calories 720 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
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- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
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