Best 9 Penne With Italian Sausage Recipes

BAKED PENNE WITH ITALIAN SAUSAGE

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.

PENNE WITH SAUSAGE AND TOMATOES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
• Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

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.

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE

Steps:

• Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
• Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
• Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
• Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

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.

ITALIAN SAUSAGE MARINARA WITH PENNE

Steps:

• In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

BAKED PENNE WITH ITALIAN SAUSAGE

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.
• Place sausage and onion in a large, deep skillet.
• 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.

PENNE WITH ITALIAN SAUSAGE, TOMATO AND HERBS

Steps:

• In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat).
• Drain well; cut into thin round slices.
• In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
• In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, tomatoes, basil and oregano;.
• Simmer uncovered for 10 minutes.
• Add cooked sausage.
• pour over pasta; toss to mix.
• Sprinkle with parsley, pepper to taste and parmesan if using.
• toss again and serve.
• enjoy.

PENNE WITH SAUSAGE AND TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
• Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
• Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.