Feeds:
Posts
Comments

Archive for the ‘sausage’ Category


16 oz. penne pasta
1/2 – 3/4 lbs. hot Italian sausage, grilled and thinly sliced
1 3/4 c. marinara sauce
3/4 c. heavy cream
2 tsp. basil
1 tsp. parsley
1/2 tsp. white pepper
1/2 tsp. crushed red pepper flakes
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 375 degrees. Prepare large pot with salted water to boil pasta until al dente. Drain and set aside.

Slice grilled sausage and set aside. Add marinara, heavy cream & all spices to the pot and stir occasionally over medium heat for 5 minutes. Add back pasta and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat. Stir in cooked sausage.

Pour pasta into 9×13″ baking dish. Top with mozzarella & Parmesan cheese. Bake 25-30 minutes until cheese is bubbly and browned.

From frozen:

  1. Defrost.
  2. Cook penne and set aside.
  3. Warm sauce over medium heat for 5 minutes.
  4. Add penne to sauce and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat.
  5. Stir in cooked sausage.
  6. Pour pasta into 9×13″ baking dish. Top with cheeses.
  7. Bake 25-30 minutes until cheese is bubbly and browned.

Recipe source.

Read Full Post »

Spicy Sausage and Pepper Penne

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

  • 1 pound smoked sausage, sliced
  • 12 ounces frozen pepper and onion mix (or use fresh)
  • 26 ounces pasta sauce
  • .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness)
  • 12 ounces penne
  • 1 cup shredded mozzarella cheese

Directions:

Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. 

Freezing Directions:

After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through.

Servings: 4-6

This Post will be linked at:

Read Full Post »