Penne With Sausage Peas And Mascarpone Recipes

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PENNE WITH CORN AND SPICY SAUSAGE



Penne with Corn and Spicy Sausage image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound penne rigate
2 tablespoons extra-virgin olive oil
12 ounces spicy Italian sausage (about 4 links), casings removed
2 shallots, diced
2 cup frozen corn, thawed
1/2 teaspoon kosher salt, plus for the pasta water
8 ounces mascarpone, room temperature
1 tablespoon Calabrian chile paste
1 cup freshly grated Parmigiano Reggiano, plus for serving
1/4 cup fresh basil leaves, chopped

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.

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 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

SAUSAGE & PENNE MARINARA



Sausage & Penne Marinara image

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE



Penne With Sausage, Peas and Mascarpone image

A good pasta dish from the RSVP section of Bon Appetit, September 1995. If you cannot find mascarpone, mix 6 tablespoons cream cheese with 5 tablespoons whipping cream.

Provided by lazyme

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb hot Italian sausage, casings removed
3/4 lb sweet Italian sausage, casings removed
1 cup onion, chopped
1 1/4 cups whipping cream
3/4 cup low sodium chicken broth
1 lb penne
2 cups frozen peas
2/3 cup mascarpone cheese
3/4 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 825, Fat 46.4, SaturatedFat 22.1, Cholesterol 138.9, Sodium 1007, Carbohydrate 72.4, Fiber 10.8, Sugar 3.6, Protein 31.9

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



Italian Sausage Penne Pasta with Tomatoes and Peas and Sweet Corn Salad image

Provided by Food Network

Categories     main-dish

Time 47m

Number Of Ingredients 12

2 pounds sweet Italian sausage, roughly chopped
3/4 cups olive oil, divided
1 1/2 cups onion, diced and divided
1 tablespoon dried oregano, crushed
2 tablespoons garlic, chopped
6 cups plus 6 whole tomatoes, chopped
1/4 cup parsley, chopped
1 cup basil, julienned and divided
2 cups frozen peas
2 pounds penne pasta
3 ears corn, blanched
Salt and pepper

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, PEAS AND MASCARPONE



PENNE WITH SAUSAGE, PEAS AND MASCARPONE image

Categories     Pasta     Dinner

Yield 6 servings

Number Of Ingredients 9

3/4 lbs. hot Italian sausages, casings removed
3/4 lb. sweet Italian sausages, casings removed
1 cup chopped onion
1 1/4 cups whipping cream or creme fraiche
3/4 cup low-salt chicken broth
1 lb. penne pasta
2 cups frozen peas
2/3 cup mascarpone cheese
3/4 cup freshly grated parmesan cheese

Steps:

  • Saute sausages in Dutch ovenover high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Keep 1 tbsp. of drippings in the pot. Add onion and sauté 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 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 the parmesan. Season with salt and pepper. Serve.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE



Penne with Sausage, Peas and Mascarpone image

Number Of Ingredients 9

3/4 pound hot Italian sausages, casings removed
3/4 pound sweet Italian sausages, casings removed
1 cup chopped onion
1 1/4 cup whipping cream
3/4 cup low-salt chicken broth
1 pound penne
2 cups frozen peas
2/3 cup mascarpone cheese
3/4 cup freshly grated Parmesan cheese

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.

PENNE WITH SAUSAGE AND PEAS



Penne With Sausage and Peas image

This is a quick and delicious meal. I skipped the oil and found I didn't need to drain the sausage because it was a good sausage and didn't have a lot of grease. I also used homemade chicken broth from my freezer and skipped the salt (the chicken broth and sausage had plenty of flavor). I also added 3 to 4 cups of peas instead of a cup. Recipe courtesy of Family Circle, July 2010. Yum!

Provided by AmyZoe

Categories     Pork

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces whole wheat penne, uncooked
2 tablespoons olive oil
12 ounces chicken sausage, sliced on the diagonal
2 garlic cloves, chopped
16 ounces tomatoes, seeded and chopped
1/4 teaspoon salt
1/2 cup fat-free low-sodium chicken broth
1 cup peas, thawed if frozen
2 tablespoons parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 408.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 69.5, Sodium 724.1, Carbohydrate 55.1, Fiber 7.1, Sugar 4.7, Protein 19.3

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