Baked Penne With Sausage Tomato And Cauliflower Recipes

SAUSAGE-CAULIFLOWER SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
• Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

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 & SAUSAGE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley 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.
• 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.

BAKED SAUSAGE AND PENNE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or 3-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
• Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Add sausage, marinara sauce and basil to cooked pasta in Dutch oven; stir well. Spoon into baking dish.
• In small bowl, mix ricotta cheese, Parmesan cheese and egg. Spoon over pasta mixture. Sprinkle with cheese blend.
• Cover; bake 20 minutes. Uncover; bake 10 minutes longer or until bubbly and cheese is melted. Sprinkle with basil.

HEARTY TOMATO SAUSAGE PENNE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
• Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Return to skillet. Add soup and basil to sausage mixture; heat to boiling.
• Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
• Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.

PENNE WITH ROASTED CAULIFLOWER

Steps:

• Trim the cauliflower and break into florets.
• In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
• Arrange in a single layer on a baking sheet.
• Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
• Stir occasionally.
• Meanwhile, bring a large pot of water to boil.
• Add the pasta and cook until tender but firm.
• Drain well.
• In a small bowl, whisk together the vinegar, garlic, salt and pepper.
• Whisk in the remaining 1 tablespoons olive oil.
• Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
• Taste and adjust seasonings if necessary.
• Serve at room temperature.

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.

SAUSAGE PENNE BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain., Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet., Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

PENNE WITH CAULIFLOWER AND BEEF SAUCE

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. Drain.
• While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
• Drain penne. Pour into the skillet and stir to combine. Serve.