Penne With Sausage And Peas Food

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.

SAUSAGE AND PEPPER PENNE

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.

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.

PASTA WITH PEAS AND SAUSAGE

Steps:

• 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.
• In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

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 AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

PENNE WITH SAUSAGE AND PEAS

Steps:

• Heat a large pot of lightly salted water to boiling.
• Add pasta and cook as per package directions, 12 minutes. Drain.
• Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
• Add the sausage and cook 3 minutes, turning a few times, until browned.
• Scoop out sausage with a slotted spoon onto a plate.
• Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
• Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
• Stir in chicken broth, peas, and browned sausage. Heat through.
• Place cooked pasta in a large bowl.
• Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
• Top with remaining tablespoon Parmesan and serve warm.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE

Steps:

• Saute sausages in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 1 tablespoon drippings.
• Add onion and saute until light brown, about 6 minutes.
• Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot.
• Cook penne in large pot of boiling salted water until pasta is just tender but still firm to bite.
• Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
• Drain pasta. Add to sauce; toss to coat. Mix in Parmesan. Season with salt and pepper. Transfer to large bowl; serve.

BAKED PENNE WITH HAM, PEAS, AND JACK CHEESE

Steps:

• In a big pot of boiling salted water, cook pasta according to package directions until al dente; drain and transfer to a large mixing bowl.
• Preheat oven to 350°; grease a 3-quart casserole dish; set aside.
• In a large saucepan, heat the oil over medium heat; add in onion and tomato; stir for 2 minutes.
• Sprinkle flour over the top and continue to stir for about 1 minute.
• Gradually add the milk, whisking rapidly until the sauce is smooth.
• Season with salt and pepper; add 1 cup cheese, and stir until it melts and the sauce is smooth.
• Add the cheese sauce, peas, and ham to the pasta; toss until well blended.
• Transfer mixture to the prepared casserole; sprinkle remaining cheese over the top; bake until bubbly and golden brown, about 30 minutes.

PENNE WITH ASPARAGUS, SAGE AND PEAS

Steps:

• Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
• Meanwhile in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
• Add the peas and cream to the skillet and boil over high heat until the sauce has thickened; 3 minutes.
• Stir in the penne and cook until heated through.
• Remove from the heat and stir in the butter, sage and 1/2 cup of cheese.
• Season with salt and pepper.
• Transfer to pasta bowls and serve imediately, passing additional cheese at the table.