Best Penne Con Sauccia Recipes

Penne Con Salsiccia image

Provided by DrGaellon

Categories Penne

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb penne pasta
1 lb sweet Italian sausage or 1 lb hot Italian sausage
1/2 medium onion, diced
4 garlic cloves, minced
1 (16 ounce) can diced tomatoes, drained
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
crushed red pepper flakes, to taste
salt, to taste
1 (4 1/2 ounce) can mushrooms, drained
1 (28 ounce) jar pasta sauce
2 tablespoons grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 392.5, Fat 8.9, SaturatedFat 2.6, Cholesterol 18.1, Sodium 946.8, Carbohydrate 63.4, Fiber 8.1, Sugar 11.5, Protein 17

Baraonda's Penne Salsiccia image

Provided by Pinay0618

Categories Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb penne rigate
1 lb mild Italian sausage
1 lb hot Italian sausage
2 tablespoons olive oil
3 shallots, peeled and thinly sliced
1/2 lb button mushroom, thinly sliced
salt and pepper
1/4 cup white wine
3 cups heavy whipping cream
2 tablespoons chopped fresh parsley
1/4 cup grated parmigiano-reggiano cheese

Steps:

Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.

Nutrition Facts : Calories 968.1, Fat 69, SaturatedFat 32.6, Cholesterol 188.8, Sodium 1453, Carbohydrate 52.4, Fiber 2.2, Sugar 3.3, Protein 33

Penne With Eggplant and Sausage (Penne Con Melanzane E Salsiccia image

Provided by Pasta-Bella

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 eggplant, diced
2 -3 garlic cloves, whole
1 lb bulk Italian sausage
2 -3 tablespoons red wine
2 cups beef broth
1 (28 ounce) can whole tomatoes, drained

Steps:

Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
In the same pan, cook the sausage.
Add the red wine, using it to deglaze the pan. Reduce slightly.
Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
Return eggplant to the sauce. Salt to taste.
Simmer until flavors blend and sauce has thickened slightly.
Serve over cooked penne or other pasta.

Nutrition Facts : Calories 473.8, Fat 36.6, SaturatedFat 12.9, Cholesterol 86.6, Sodium 1129.7, Carbohydrate 16.3, Fiber 6.5, Sugar 8.4, Protein 20.3