Penne With Italian Sausage Tomato And Herbs Food

BAKED PENNE WITH ITALIAN SAUSAGE

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.

ITALIAN SAUSAGE WITH TOMATOES AND PENNE

Steps:

• Prepare pasta according to package directions.
• Spray a large skillet with non-stick cooking spray.
• Over medium heat, cook sausage for 4-6 minutes or until browned.
• Add in broth and stir; cover and cook 5 minutes.
• Add in squash, tomatoes, and 2 tablespoons of the basil.
• Bring to a boil, lower heat, cover and simmer 5 minutes, stir occasionally.
• Add in onions; simmer uncovered for 1 minute.
• Check seasoning to taste, add salt/pepper if desired.
• In a big mixing bowl, add cooked penne, oil, and remaining basil; toss to coat.
• Spoon pasta into individual serving plates or bowls; top with sausage mixture.
• Sprinkle with Parmesan cheese if desired.

PENNE WITH ITALIAN SAUSAGE, TOMATO AND HERBS

Steps:

• In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat).
• Drain well; cut into thin round slices.
• In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
• In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, tomatoes, basil and oregano;.
• Simmer uncovered for 10 minutes.
• Add cooked sausage.
• pour over pasta; toss to mix.
• Sprinkle with parsley, pepper to taste and parmesan if using.
• toss again and serve.
• enjoy.

ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD

Steps:

• In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
• Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.

AMAZING TOMATO AND BASIL PENNE WITH ITALIAN SAUSAGE

Steps:

• Cook the pasta, per package instructions. It should be done about the same time the sauce is finished.
• In a large 12 inch skillet on medium high add the oil and sausage. Cook until browned and crumbled.
• Add the onion and cook until translucent 3-4 minutes.
• Add the Garlic and cook for about 1 minute.
• Add the chopped tomato and cook for 2-3 minutes.
• Add the chicken stock and cook until reduced by at least half.
• Add the heavy cream and cook until the sauce is thick and creamy.
• Add the basil and cook for no more than 1 minute.
• If the sauce has become too thick add about 1/4 cup of the pasta water. Add the cooked pasta and cook for about 2 minutes mixing frequently until all the sauce has been absorbed by the pasta. Season with salt and pepper to taste.
• Serve topped with some grated Parmesan cheese (optional). enjoy.

PENNE WITH SAUSAGE AND TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
• Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
• Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.

PENNE WITH SAUSAGE IN CREAMY TOMATO SAUCE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat; cook breaking up with a spoon until the meat is lightly browned (about 12 minutes) using a slotted spoon remove to a bowl and leave some fat in the skillet.
• Add in the onion, chili flakes, basil and oregano; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in tomato paste and stir 1 minute.
• Add in the wine and simmer for 6-8 minutes over medium-low heat, or until it almost evaporates.
• Add in the cooked sausage meat along with the crushed and chopped drained tomatoes.
• Add in 1 tablespoon salt.
• Simmer uncovered for about 1-1/2 hours over low heat, stirring with a wooden spoon occasionally.
• Season with more salt if desired and black pepper.
• Stir in the cream and heat through over low heat.
• Just before the sauce if finished cooking, cook the pasta in boiling salted water until just al dente (do not rinse the pasta with water).
• Serve the sauce with cooked pasta, sprinkle with grated parmesan cheese on top.

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE

Steps:

• Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
• Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
• Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
• Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

PENNE WITH SAUSAGE AND TOMATOES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
• Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

SAUSAGE & PENNE MARINARA

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.

BAKED PENNE WITH ITALIAN SAUSAGE

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.
• Place sausage and onion in a large, deep skillet.
• 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.