Penne With Sausage Peas And Mascarpone Recipes

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE

Steps:

• Saute sausages in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 1 tablespoon drippings.
• Add onion and saute until light brown, about 6 minutes.
• Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot.
• Cook penne in large pot of boiling salted water until pasta is just tender but still firm to bite.
• Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
• Drain pasta. Add to sauce; toss to coat. Mix in Parmesan. Season with salt and pepper. Transfer to large bowl; serve.

PASTA WITH PEAS AND SAUSAGE

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 a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE

Steps:

• Saute sausages in Dutch ovenover high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Keep 1 tbsp. of drippings in the pot. Add onion and sauté until light brown, about 6 minutes. Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot. Cook penne in large pot of boiling salted water until pasta is just tender but firm to bite. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes. Drain pasta. Add to sauce; toss to coat. Mix in the parmesan. Season with salt and pepper. Serve.

PENNE WITH BUTTER, SAGE, AND PARMESAN

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

PENNE WITH SAUSAGE AND PEAS

Steps:

• Heat a large pot of lightly salted water to boiling.
• Add pasta and cook as per package directions, 12 minutes. Drain.
• Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
• Add the sausage and cook 3 minutes, turning a few times, until browned.
• Scoop out sausage with a slotted spoon onto a plate.
• Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
• Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
• Stir in chicken broth, peas, and browned sausage. Heat through.
• Place cooked pasta in a large bowl.
• Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
• Top with remaining tablespoon Parmesan and serve warm.