Penne With Sausage 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.

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.

PENNE WITH SPICY SAUSAGE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD

Steps:

• Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
• In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
• Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
• For the cheesy garlic bread:
• Preheat oven to 400 degrees F.
• Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
• Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

PENNE WITH CORN AND SPICY SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.
• To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

SAUSAGE AND ROASTED VEGETABLE PENNE

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 SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

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.
• 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.

CREAMY PESTO PENNE WITH SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

SAUSAGE BAKED PENNE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
• In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
• Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.

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 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 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.)

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS

Steps:

• Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
• Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

PENNE SAUSAGE BAKE

Steps:

• Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta., Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted.

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.

CREAMY SAUSAGE PENNE

Steps:

• Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
• After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
• In a large skillet, heat olive oil over medium-high heat.
• Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
• Cook until sausage meat is no longer pink (about 5 minutes or so).
• Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
• Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
• Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
• Taste; add more salt and/or pepper if you wish.
• Sprinkle chopped herbs over top and serve.