There aren't many foods I like to eat leftover; however, pasta is definitely one of them! Especially when it's pasta mixed with some of my favorite robust flavors like sweet Italian sausage laced with fresh fennel seeds, garlic, fresh basil, sun dried tomatoes and red wine. This was absolutely delicious and I paired it with a tossed salad...Dinner is served!
Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated
Directions:
1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced.
5. Add this mixture to the cooked pasta, add the cheese and mix well. Serves 8.
Enjoy!
*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal.
HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight!
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated
Directions:1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced.
*Nutritional Information per Serving: Calories 468, Carbs 44.8g, Fat 16.4g, Protein 33.1g, Fiber 5.3g, Sugar 4g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.
Enjoy!
*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal.
HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight!
Great flavors! I'd be happy to eat this as the meal or leftovers. :)
ReplyDeleteThanks Anita, it was addictive!
Deletei have the HOT sausage thawing now....
ReplyDeleteI plan on experimenting with drying tomatoes this summer--I keep finding new recipes I want to try with them!
ReplyDeleteThanks, Carrie--I'm going to go sniff my new bag of fennel seeds now to stave off the craving for this pasta (It's Friday, gotta make a pizza you know).