Penne With Sausage And Veggies Recipes

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SAUSAGE AND PEPPER PENNE



Sausage and Pepper Penne image

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

2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes

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

SMOKED SAUSAGE WITH PENNE AND VEGGIES



Smoked Sausage with Penne and Veggies image

"This simple dish was inspired by other pasta recipes in S&D. I didn't have the ingredients on hand, so I raided the refrigerator and cupboards and came up with this perfect meal," writes Theresa Moore of Mancelona, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup chopped green pepper
1/2 cup finely chopped onion
2 tablespoons olive oil
1 pound smoked sausage, cut into 1/2-inch slices
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 to 3 small zucchini, quartered lengthwise and sliced 1/2 inch thick
1/2 cup frozen corn
1/2 cup water
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon minced garlic
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute green pepper and onion in oil until crisp-tender. , Add the sausage, tomatoes, zucchini, corn, water, salt, basil, garlic and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain pasta; toss with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 570 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 2052mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 6g fiber), Protein 22g protein.

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Make and share this Sausage and Roasted Vegetable Penne recipe from Food.com.

Provided by Denise

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 lb button mushroom, stemmed
2 1/2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper
1/2 pint grape tomatoes
2 Italian sausages, thinly sliced, casings removed
1/4 cup white wine
12 ounces whole grain penne, cooked according to package instructions
1/2 cup water, reserved from pasta
freshly grated parmesan cheese, for garnish

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.

BAKED PENNE WITH SAUSAGE, TOMATO AND CAULIFLOWER



Baked Penne with Sausage, Tomato and Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 1/2 cups chicken stock
Generous pinch saffron threads
Kosher salt
1 head cauliflower, cored
1 tablespoon EVOO
1 pound bulk Italian sweet sausage
3 to 4 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/2 cup dry white wine
1 bay leaf
1 thin cinnamon stick (2 to 3 inches long)
One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label)
Freshly ground pepper
1 pound penne rigate
1 cup heavy cream
8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated pecorino
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
  • Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
  • Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
  • Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
  • a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
  • Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

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

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

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

SAUSAGE PASTA WITH VEGETABLES



Sausage Pasta with Vegetables image

I made this for our pastor one night. He loved it so much we nicknamed it "Jason's Pasta." It's a sneaky way to get our kids to eat more veggies. -Suzie Foutty Mansfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cups uncooked whole wheat penne pasta
1 pound Italian turkey sausage links, casings removed
1-3/4 cups sliced fresh mushrooms
1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
6 ounces fresh baby spinach (about 8 cups)
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 825mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein.

PENNE PASTA WITH VEGETABLES



Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Add broccoli for the last 2 minutes of cooking pasta.
  • Drain well and transfer to a large bowl.
  • Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
  • Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
  • Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
  • Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
  • Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
  • When done, add cooked mixture to pasta/broccoli and toss to coat well.
  • Season to taste with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

PENNE WITH VEGETABLES AND KIELBASA



Penne with Vegetables and Kielbasa image

Quickly sauté frozen sugar snap peas, toss with cooked penne pasta, then blend with a cheesy cream sauce studded with sausage.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

6 oz. (2 cups) uncooked penne (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9-oz.) pkg. frozen sugar snap peas
1/2 lb. smoked turkey kielbasa, sliced
1/2 cup milk
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

Steps:

  • Cook penne as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
  • Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
  • Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Nutrition Facts : Fat 1 1/2, ServingSize 1 1/2 Cups

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