Sausage Penne Soup Recipe 435

SAUSAGE AND PEPPER PENNE

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.

SAUSAGE & PENNE SOUP RECIPE - (4.3/5)

Steps:

• Brown sausage in large saucepan. Add onion and cook until soft; approximately 3 to 4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3 to 4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20 to 30 minutes. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low. Preheat oven to 400°F. Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened. Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and 1/4 cup Provel. Bake on cookie sheet for 5 to 7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1 to 2 minutes or until lightly browned.

SAUSAGE & PENNE MARINARA

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.

BAKED PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
• Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
• Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
• Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

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.

ITALIAN SAUSAGE AND PENNE PASTA SOUP

Steps:

• In a heavy soup pot, brown the sausage.
• Now add the onion, carrots, Yoshida's, chicken bouillon, pablano pepper, salt and pepper.
• Brown all this very well,about 20 minutes.
• Add the stewed tomatoes that you chop in a blender, water, all the vegetables,a nd the penne pasta.
• Cook all together until the pasta is cooked.
• I usually just let it simmer.
• Add more water if needed.
• You can add whatever vegetables you like.

SAUSAGE BAKED PENNE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
• In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
• Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.

PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SAUSAGE PENNE

Steps:

• Cook pasta until al denta; drain.
• Remove sausage from casings and scramble fry.
• Remove the grease.
• Slice peppers and add to the sausage.
• Add 2 cans of tomato soup and 1 can of water.
• Add the basil and oregano.
• Simmer 20 minutes, covered.
• Add to cooked penne.
• Top with grated parmesan cheese, if desired.