Penne With Red Beans And Sausage Recipes

SAUSAGE AND PEPPER PENNE

Steps:

• 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 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

RED BEANS AND SAUSAGE

Steps:

• In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

PENNE AND SMOKED SAUSAGE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.
• In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage.
• Drain pasta; stir into sausage mixture.
• Transfer to a greased 13x9x2 inch baking dish. Cover and bake at 375 for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

BAKED PENNE WITH SAUSAGE, SPINACH, AND BEANS

Steps:

• In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft.
• Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink.
• Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.
• Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl.
• Stir in the hot tomato sauce, which will slihtly wilt the spinach.
• Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan.
• At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen.
• Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.

PENNE WITH RED BEANS AND SAUSAGE

Steps:

• In a big skillet, heat the oil and onion over medium heat; cook until softened, 3-4 minutes.
• Add in the garlic; cook another minute; add in the sausage and cook, stirring occasionally to break up, until it loses its pink color, 5-7 minutes.
• Add in the tomatoes; cook until slightly thickened, 5-7 minutes.
• Stir in the beans; season to taste with salt.
• Meanwhile, bring 4 quarts of water to a boil in a big pot.
• Add in 1 tablespoon salt and pasta to the boiling water; cook until al dente.
• Drain pasta and return it to the cooking pot; stir in the bean sauce, basil, and cheese.
• Divide among 4 pasta bowls and serve.