Savory Sausage Penne Supper Recipes

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.

SAVORY SAUSAGE PENNE

Steps:

• 1. Place the tomato sauce, red peppers, onion, oil, garlic, vinegar, sugar, Italian seasoning, coriander, fennel seed and garlic salt in a food processor; cover and process until blended. Set aside.
• 2. •In a large skillet, cook sausage over medium heat until no longer pink; drain. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened.
• 3. Toss pasta with sauce. Sprinkle with cheese and basil.

SAVORY SAUSAGE AND PEPPERS

Steps:

• In a large skillet, brown sausage in oil over medium-high heat. Remove with a slotted spoon and keep warm. In the drippings, saute peppers and onion until crisp-tender., In a large bowl, combine the water and contents of one soup mix envelope (save the second envelope for another use). Add soup mixture, hot pepper sauce and sausage to the vegetables. Reduce heat; cover and simmer for 5 minutes or until thickened. Serve with rice.

SAVORY SAUSAGE PENNE SUPPER

Steps:

• Cook pasta according to package directions. Meanwhile, place the tomato sauce, red peppers, onion, oil, garlic, vinegar, sugar, Italian seasoning, coriander, fennel seed and garlic salt in a food processor; cover and process until blended. Set aside., In a large skillet, cook sausage over medium heat until no longer pink; drain. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened., Drain pasta; toss with sauce. Sprinkle with cheese and basil.

ROASTED VEGGIE & CHICKEN SAUSAGE PENNE BOWLS (GLUTEN FREE)

Steps:

• Preheat your oven to 400°.
• On a line baking sheet, toss the sweet potatoes, onions and olive oil until well coated. Sprinkle with the garlic salt and chipotle power. Give the vegetables another quick toss and place in the oven. Bake at 400° for 30-40 minutes, or until the potatoes are tender.
• Bring 3-4 quarts of water to a rolling boil, add salt to taste. Add the pasta to the boiling water and cook for 4-5 minutes. Remove from the heat and drain well. Toss with the pesto and add 1/3 of the pasta to each bowl.
• Meanwhile, slice the sausage into rounds and sauté in a non-stick skillet for 8 minutes on medium heat, or until heated through. Add 1/3 of the sausage to each bowl. Add the asparagus to the skillet and season with salt to taste. Sauté for 2-3 minutes.
• Divide all the cooked vegetables evenly among the bowls. Serve immediately.