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
SAUSAGE & PENNE MARINARA
It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.
Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
BAKED PENNE WITH ITALIAN SAUSAGE
This is a hearty, filling meal that's full of flavor!
Provided by SADIEQQ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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.
- Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
- Bake in preheated oven for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g
PENNE PASTA WITH ALEX GUARNASCHELLI
Steps:
- Heat a large skillet over medium-high heat and add 1 tablespoon of the oil. When the oil just begins to smoke, add the sausage, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and crispy, about 8 minutes. Transfer to a paper-towel-lined plate.
- Reduce the heat to low. To the same skillet, add the red pepper flakes, garlic and shallots. Season with salt. Add the oregano and stir. Cook until the garlic and shallots are tender and translucent, 3 to 5 minutes.
- Place a strainer over a medium bowl. Quarter the tomatoes and, working over the strainer, scrape the seeds and "jelly" from each piece. Push the liquid through the strainer and discard the seeds. Add the tomato flesh and liquid to the shallot mixture and stir in the sugar and 1 tablespoon salt. Reduce the heat to medium and cook until the tomato flesh starts to lose shape, about 10 minutes. Add 1/2 cup water and simmer until the tomato sauce is mushy, 15 to 20 minutes. Season with salt.
- Meanwhile, bring a large pot of water to boil and add salt. Cook the pasta, stirring so it doesn't stick to the bottom, until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Drain the pasta, reserving a bit of the pasta cooking water, and set aside until the sauce is finished.
- Transfer the tomato sauce to a blender and puree until smooth. Add the balsamic vinegar and blend again. With the blender running, pour the remaining 1/2 cup oil through the top in a slow, steady stream. Blend in 1 cup water then transfer the sauce to a large skillet and add salt to taste.
- Place the skillet over medium heat and add the pasta. Stir to combine with a wooden spoon. Cook until the sauce and pasta are heated through, about 6 minutes. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out. Drain any excess grease from the sausage and stir it into the pasta. Season with salt. Tear the basil leaves over the pasta and sprinkle with Parmesan.
SAUSAGE AND ROASTED VEGETABLE PENNE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
- Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
PENNE WITH CORN AND HOT SAUSAGE
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy saucepan, add the onion, green and red pepper and cook slowly until the vegetables are tender but not brown. At the same time bring a large pot of water to a boil for the pasta.
- Stir the garlic into the sauce, cook a moment longer then add the tomatoes. Simmer 10 to 15 minutes.
- Add the corn, salt and pepper and hot red pepper flakes. Continue to simmer the sauce for another five minutes or so.
- Meanwhiie, crumble the sausage in a skillet and saute it, stirring to break up the pieces, until they are lightly browned.
- Cook the penne until it is al dente, six to eight minutes. When the pasta is cooked, drain it well and transfer it to a warm serving dish. Toss with the sausage.
- Reheat the sauce, adding the butter. Pour over the pasta and toss. Sprinkle coriander on top and serve. Pass the grated cheese alongside.
PENNE PASTA WITH HOT ITALIAN SAUSAGE
Make and share this Penne Pasta With Hot Italian Sausage recipe from Food.com.
Provided by ladywisconsin
Categories Penne
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef in large skillet, drain.
- Cut hot italian sausages into 4-5 pieces, brown in skillet, remove.
- Add enough butter to the pan to saute green peppers, red peppers and onion. Season with salt and pepper. Saute 5 minutes.
- Add garlic to pepers and onions.
- When garlic is fragrent, add ground beef, hot italian sausages, basil, oregano and pasta sauce.
- Combine.
- Fold in penne pasta and ricotta cheese, transfer to two greased 8x8 baking dishes.
- Top with Mozzarella and Parmesan cheese.
- Bake at 400F until cheese is melted and browned.
- Serve with garlic bread, enjoy!
Nutrition Facts : Calories 1354.5, Fat 66.9, SaturatedFat 27.3, Cholesterol 174.7, Sodium 3410.6, Carbohydrate 120.9, Fiber 13, Sugar 33, Protein 67.8
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CREAMY SAUSAGE PASTA WITH CORN AND BASIL - DASH OF SANITY
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4.9/5 (7)Total Time 30 minsCategory Main CourseCalories 665 per serving
- Boil a large pot of salted water on medium-high heat. Add penne and cook according to the package directions. Once noodles are al dente, reserve 1/2 cup of pasta water, then drain the remaining water from the noodles. Make sauce while pasta is cooking.
- Heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5-6 minutes, breaking up the sausage as it cooks with a wooden spoon. Break the sausage into bite-sized pieces.
- Add the yellow onion and cook for another minute or two. Stir in the corn and salt. Stir until the corn is warm, about 2 minutes. Transfer to a large serving dish.
- Add mascarpone, chili paste, the hot pasta, and the 1/2 cup of reserved pasta water to the large serving bowl with the corn and sausage. Add the Parmesan directly over the hot pasta. Then using a large serving spoon, toss everything together well. Then add the basil and lightly toss again.
CORN AND SAUSAGE PASTA RECIPE | BON APPéTIT
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4.7/5 (61)Author Chris MoroccoServings 4
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
- Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.
- Add corn and ½ cup water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
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