Penne With Sausage In Creamy Tomato Sauce Recipes

CREAMY TOMATO SAUSAGE PENNE

Steps:

• Drizzle oil into a skillet over medium-high heat. Add sausage and brown for 5-8 minutes, breaking apart into small pieces as it cooks.
• Stir in marinara sauce, garlic powder, Italian seasoning and simmer for 2-3 minutes.
• Stir in heavy cream. Stir in cooked penne. Add salt and pepper to taste.
• Stir in cooked penne. Add salt and pepper to taste.
• Garnish with fresh herbs like basil or thyme if desired and serve.

PENNE WITH SAUSAGE AND SPICY CREAM TOMATO SAUCE

Steps:

• Cook the penne pasta according to package directions. Drain and reserve.
• Heat oil in a saucepan over medium. Sauté the onions and garlic until soft, about 3 minutes. Add Bob Evans sausage roll; cook and crumble the sausage until no longer pink.
• Add in the tomatoes and hot red pepper flakes; mix to combine. Season with salt and pepper to taste. Pour in the heavy cream and butter; stir to combine.
• Add the drained pasta into the sauce and toss to combine. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
• Sprinkle on the basil and Parmesan cheese, if desired. Serve.

PENNE WITH SAUSAGE AND TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
• Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
• Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.

PENNE WITH SAUSAGE IN CREAMY TOMATO SAUCE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat; cook breaking up with a spoon until the meat is lightly browned (about 12 minutes) using a slotted spoon remove to a bowl and leave some fat in the skillet.
• Add in the onion, chili flakes, basil and oregano; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in tomato paste and stir 1 minute.
• Add in the wine and simmer for 6-8 minutes over medium-low heat, or until it almost evaporates.
• Add in the cooked sausage meat along with the crushed and chopped drained tomatoes.
• Add in 1 tablespoon salt.
• Simmer uncovered for about 1-1/2 hours over low heat, stirring with a wooden spoon occasionally.
• Season with more salt if desired and black pepper.
• Stir in the cream and heat through over low heat.
• Just before the sauce if finished cooking, cook the pasta in boiling salted water until just al dente (do not rinse the pasta with water).
• Serve the sauce with cooked pasta, sprinkle with grated parmesan cheese on top.

CREAMY SAUSAGE PENNE

Steps:

• Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
• After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
• In a large skillet, heat olive oil over medium-high heat.
• Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
• Cook until sausage meat is no longer pink (about 5 minutes or so).
• Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
• Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
• Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
• Taste; add more salt and/or pepper if you wish.
• Sprinkle chopped herbs over top and serve.

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE

Steps:

• Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
• Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
• Cook pasta in a large pot of boiling water until tender.
• Toss sauce with pasta, Parmesan cheese, if desired.

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.

PENNE WITH SAUSAGE AND TOMATOES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
• Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• 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.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!