Penne With Spicy Sausage Recipes

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SPICY SAUSAGE AND PENNE



Spicy Sausage and Penne image

"I got the inspiration for this recipe from a dish at a local restaurant. It's a quick meal-in-one that I fix often." You can also substitute whatever pasta or veggies you have on hand for this versatile skillet supper. Brian Albright - Seward, NE

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1 cup uncooked penne pasta
1 cup frozen mixed vegetables
1/2 pound smoked turkey sausage, cut into 1/4-inch slices
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon crushed red pepper flakes
1-1/4 cups fat-free milk
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta in a large saucepan according to package directions, adding the vegetables during the last 6 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, brown sausage; remove from skillet and keep warm. , In a small bowl, combine the flour, garlic powder, mustard and pepper flakes; gradually whisk in milk until smooth. Add milk mixture to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain pasta and vegetables; stir into the pan. Add cheese and reserved sausage; cook and stir until cheese is melted.

Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 650mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

PENNE WITH SPICY SAUSAGE RAGU



Penne With Spicy Sausage Ragu image

Make and share this Penne With Spicy Sausage Ragu recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
8 ounces Italian sausage, casings removed and crumbled (spicy or sweet)
1/2 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon fennel seed
1 teaspoon dried oregano
1 tablespoon tomato paste
1 (14 ounce) can chopped Italian plum tomatoes
salt
fresh ground black pepper
2/3 cup heavy cream
1 lb penne pasta
freshly grated parmesan cheese

Steps:

  • Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
  • Add in sausage; cook/stir to break up, until browned, 10 minutes.
  • Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
  • Simmer, stirring occasionally, until thickened, 20 minutes.
  • Add in cream; cook, stirring until heated through.
  • Add salt and pepper to taste.
  • Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
  • Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.

Nutrition Facts : Calories 866.2, Fat 43, SaturatedFat 16.3, Cholesterol 86.7, Sodium 741.4, Carbohydrate 102.3, Fiber 14.7, Sugar 4.9, Protein 21.7

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.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



Penne with Spicy Vodka Tomato Cream Sauce image

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 10

1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian 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 large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  • Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g

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

PENNE WITH SPICY SAUSAGE AND CHARD



Penne With Spicy Sausage and Chard image

Food & Wine. WINE This savory Italian-inspired dish needs a tart, equally savory Italian-inspired red, such as a California Sangiovese, for contrast

Provided by dicentra

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
3 tablespoons extra virgin olive oil
3/4 lb hot Italian sausage, removed from the casing
2 garlic cloves, minced
1 lb swiss chard, ribs discarded, leafy greens cut into 1-inch strips
3/4 lb penne or 3/4 lb fusilli
1/2 lb ricotta salata or 1/2 lb mild feta, crumbled
1 tablespoon minced oregano
1 tablespoon coarsely chopped flat leaf parsley
salt & freshly ground black pepper

Steps:

  • In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
  • In a large skillet, heat 1 tablespoon of the olive oil.
  • Add the sausage, breaking it up with a spoon, and sauté over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
  • Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
  • Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well.
  • Drizzle with the remaining 2 tablespoons of olive oil and serve.

Nutrition Facts : Calories 743.4, Fat 36.5, SaturatedFat 10.2, Cholesterol 51.2, Sodium 1401.5, Carbohydrate 79.2, Fiber 11.4, Sugar 3.4, Protein 27.1

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