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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg spicy Italian sausage links
1 lbs dried penne
Extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, peeled and chopped
1 (28 oz) can Italian flavored crushed tomatoes
Kosher salt and freshly ground black pepper
1 cup heavy whipping cream or half and half
2 cups peas
1/2 cup grated Parmigiano-Reggiano, plus more for serving
Fresh basil leaves, for garnish
Preheat oven to 350. Place the sausages in a roasting pan and roast in the preheated oven for 12-15 minutes, until slightly golden and just cooked. Cut sausages at an angle into bite-size pieces.
Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente).
Set a large, heavy-based pot over medium heat and add 2 tbsp olive oil. Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanched peas, pasta and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow the flavors to come together. Serve topped with a shower of cheese and garnish with basil.
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PENNE WITH SPICY ITALIAN SAUSAGE, CREAM, TOMATOES AND PEAS
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg spicy Italian sausage links
1 lbs dried penne
Extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, peeled and chopped
1 (28 oz) can Italian flavored crushed tomatoes
Kosher salt and freshly ground black pepper
1 cup heavy whipping cream or half and half
2 cups peas
1/2 cup grated Parmigiano-Reggiano, plus more for serving
Fresh basil leaves, for garnish
Preheat oven to 350. Place the sausages in a roasting pan and roast in the preheated oven for 12-15 minutes, until slightly golden and just cooked. Cut sausages at an angle into bite-size pieces.
Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente).
Set a large, heavy-based pot over medium heat and add 2 tbsp olive oil. Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanched peas, pasta and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow the flavors to come together. Serve topped with a shower of cheese and garnish with basil.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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