Best Penne With Dried Porcini And Italian Sausage Recipes

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PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE



Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce image

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

Provided by hobinrall

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

cooking spray
2 ounces dried porcini mushrooms
1 pound sweet Italian sausage links
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
2 cups pumpkin puree
1 cup shredded Gruyere cheese
½ cup heavy whipping cream
salt and ground black pepper to taste
1 pound penne pasta
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
  • Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
  • 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 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g

SAUSAGE & PENNE MARINARA



Sausage & Penne Marinara image

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE



Penne With Dried Porcini And Italian Sausage image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 8 first-course servings, 4 main-course servings

Number Of Ingredients 11

1 1/2 ounces dried porcini mushrooms
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 pound Italian sweet sausage sliced into 1-inch pieces
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and freshly ground pepper to taste
1 pound penne
Freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 526 milligrams, Sugar 4 grams, TransFat 0 grams

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