Hope this finds everyone surviving in however manner they can. We got a bit of pretty slickery snow last night. I drove home in it. Ugh.
I’m cooking tonight for FWG Jeff. One of my more favorite Pampered Chef recipes. I hope they like it. They LOVED the Fiesta Chicken Enchiladas I made a couple weeks ago. If you want, let me know. I’ll post that recipe too.
Spicy Sausage Penne
8 ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links) ( I use the beef links from Aldi’s LOTS Of flavor)
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips (I am allergic to yellow, orange and red peppers so sub’ing 2 green peppers is fine too.)
1/2 cup coarsely chopped onion (I cut them in strips like the green peppers)
2 garlic cloves, pressed
1 can (14 1/2 ounces) diced tomatoes in sauce, undrained
1 can (8 ounces) tomato sauce
2 teaspoons Pampered Chef Italian Seasoning Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions: Cook pasta according to package directions in 4-qt.sauce pan; drain and keep warm.
Meanwhile, cook sausage in 12″ Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside.
Cut bell peppers and onions into 1/4″ strips. In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.
Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 330 (27% from fat), Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 40 g, Protein 21 g, Sodium 980 mg, Fiber 3 g Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, 1 vegetable (2 carb)
This is a great recipe and so easy to double (or more) it. It feeds a lot of people and please!! please!! use ONLY block Parmesan cheese and grate it over the dish while still hot. You will get NOTHING from grated parm in a cardboard container. All the flavor has already seeped out of it by the time you buy it. Block Parm is beyond flavorful and adds so much to this dish. Serve with crusty Italian bread, Yum.
If you do try this recipe, please let me know. I love to share the ones I enjoy.