PENNE WITH SAUSAGE AND BROCCOLI RABE
Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.
Provided by shannon
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
- Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g
SAUSAGE AND PEPPER PENNE
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
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
BAKED PENNE WITH SAUSAGE
This easy baked penne recipe has plenty of Italian sausage baked with marinara sauce and lots of parmesan and mozzarella cheese!
Provided by Natasha Bull
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and set it aside.
- Crumble the sausage meat directly into a skillet, and add the onion in too. There should be enough fat released by the sausage to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic and cook for about a minute.
- Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it's warmed through.
- Add the drained pasta to a 9x13 baking dish and then pour the sausage mixture over top. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
- Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.
Nutrition Facts : Calories 761 kcal, Carbohydrate 66 g, Protein 36 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 100 mg, Sodium 1689 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
RIVER CAFE'S PENNE WITH QUICK SAUSAGE
Steps:
- In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, the rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sausages. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausage meat should become brown and disintegrate. Add the tomatoes, stir and return to the boiil. Remove from the stove. Cook the penne in a generous amount of boiling salted water, then drain thoroughly. Stir the cream into the sauce along with the drained penne and half the parmesan. Serve with the remaining parmesan.
PENNE WITH ITALIAN SAUSAGE AND PEPPERS
Found this recipe 3 years ago and have been using it ever since. It is the perfect mix of pepper and sausage. It is better the second day if you have any leftovers.
Provided by Debby H
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook penne in large saucepan to desired doneness.
- Add basil; toss to coat. Cover to keep warm.
- Meanwhile, heat large nonstick skillet over medium heat until hot.
- If using sausage ring, cut into 2 inch pieces.
- Add sausage, bell peppers and onion to pan.
- Cook 6 - 8 minutes or until sausage is browned, stirring occasionally.
- Add tomatoes and tomato sauce, mix well.
- Reduce heat to medium-low, cover and cook 13 - 15 minutes or until sausage is cooked thouroughly, stirring occasionally.
- Serve sauce over penne, sprinkle with cheese.
Nutrition Facts : Calories 1011.2, Fat 62.3, SaturatedFat 20.3, Cholesterol 163.8, Sodium 1854.2, Carbohydrate 71.4, Fiber 11, Sugar 6.5, Protein 41.9
BAKED PENNE WITH SAUSAGE, SPINACH, AND BEANS
This is my absolute favorite recipe of the year so far. Wow. Wow. Wow. Something about the combination of spinach and mozzarella and tomatoes with beans that is heavenly comfort food at its finest. Feel free to substitute any kind of beans or use kale or swiss chard in place of the spinach. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft.
- Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink.
- Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.
- Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl.
- Stir in the hot tomato sauce, which will slihtly wilt the spinach.
- Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan.
- At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen.
- Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.
Nutrition Facts : Calories 543.5, Fat 16.5, SaturatedFat 6.2, Cholesterol 72.5, Sodium 867.1, Carbohydrate 77, Fiber 13.8, Sugar 8.2, Protein 26.1
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