Made Lizzy's Penne with Quick Sausage Sauce last night -- delicious and was

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pat-nocal

Well-known member
easy enough to have dinner on the table in less than 30 minutes. The only change I made was using just 1 tbsp rosemary (the rosemary in my garden is very potent, lol). Thank you, Lizzy, the recipe is a keeper for sure!

This is from Rogers/Gray Italian Country Cookbook. Buy a bag of Caesar salad, some crusty bread and voila~~a nice meal.

Penne with a Quick Sausage Sauce

Serves 6

2 T olive oil

2 small red onions, peeled and chopped

5 mild Italian sausages, removed from casings (Pat's note: I used Trader Joes Sweet Italian, 5 links in a pound package)

1 1/2 heaped T chopped fresh rosemary

2 bay leaves

red pepper flakes to taste~1/2-1 t

28 oz can peeled plum tomatoes, drained and chopped

11 oz penne rigate

2/3 c heavy cream

1 c Parmesan, freshly grated

salt and pepper

Saute onions in oil, until light brown. Add crumbled sausage, rosemary, bay leaves, and red pepper flakes. Saute over high heat, stirring to break up sausage. Remove excess fat. Continue to cook for 20 minutes till sausage brown and crumbly. Add tomatoes and bring to boil. Remove from heat.

Cook penne in well salted water. Drain.

Stir cream into sauce, then pasta and half the Parmesan. Season with salt and pepper. Serve with remaining Parmesan.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=152155

 
Here is a similar one from Penzey's Spice that is very good also, and fast. All done in one pot

Spicy Sausage Pasta
An easy, one-skillet meal that will delight the whole family.
1 TB. olive oil
1 lb. smoked sausage, sliced (we used
kielbasa, smoked polish sausage)
1½ Cups diced onion (2 medium)
2 garlic cloves, minced (or ½ tsp.
PENZEYS MINCED GARLIC)
2 Cups chicken broth (or 2 Cups water
mixed with 1 tsp. CHICKEN SOUP BASE)
1 10-oz. can mild Ro-Tel (diced tomatoes
with green chilies)
½ Cup heavy cream
8 oz. uncooked penne pasta
½ tsp. salt
½ tsp. PENZEYS FRESHLY GROUND
PEPPER
1 Cup shredded Monterey Jack cheese
1/3 Cup thinly sliced green onions (1
bunch, ends removed)
In an oven-safe skillet, heat the olive oil over medium-high heat until very hot. Add the sausage and
onions and cook until lightly browned, about 4 minutes, stirring regularly. Add the garlic and cook
about 30 seconds. Add the broth, Ro-Tel, cream, pasta, salt and PEPPER. Stir. Bring to a boil, cover
and reduce heat to medium-low. Simmer until the pasta is tender and most liquid is absorbed,
about 15 minutes. Remove from the heat and stir in half of the cheese. Top with the remaining
cheese and sprinkle with the green onions. Place under the broiler for a few minutes until the
cheese is melted, browned and bubbly.
Prep. time: 15 minutes
Cooking time: 25 min
serves 6 to 8

 
Mmm, this sounds good, Karen, and I like that the pasta

cooks with the flavorful ingredients vs boiled in water then added.

I seem to be drawn to one pot yummy meals recently as they keep popping up here and there and calling me. smileys/wink.gif

 
I made chicken noodle soup on Friday, and the egg noodles were cooked

with the rest of the ingredients. I noticed how flavorful they were versus had I cooked them separately, then added to the soup.

 
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