Savory Sausage Penne 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 AND SPINACH PENNE

Steps:

• Cook pasta according to directions on box.
• Cook oil and garlic until browned. Add sausage, brown, push to side of pan. Add spinach, cook until wilted. Add remaining ingredients and saute (about 15 minutes).
• Serve topped w/ parmesan cheese.

SPICY SAUSAGE AND PENNE

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.

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.

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.

CREAMY SAUSAGE PENNE PASTA RECIPE BY TASTY

Steps:

• Cook pasta according to package directions and set aside.
• In a separate pan, dice your onions and saute til golden-brown. To this, add garlic cloves, cherry tomatoes, green peppers and mushrooms, and allow to braise together for 10-15 min on medium heat.
• Add salt, green chilis, pepper and crushed red chili's. Mix well.
• Then, add tomato pasta sauce and fresh cream and simmer on low heat for 2-3 minutes. Once combined, add cooked sausages and cook for another 5 minutes.
• To the pan, add cooked pasta inside, mix well, and add grated mozzarella.
• Serve topped with grated Parmesan or a drizzle of olive oil, if desired.

PENNE WITH SPICY SAUSAGE AND CHARD

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.