Sausage & Penne in Garlic Olive Oil

This recipe is something I threw together based off of my Spicy Chicken & Bowties. It’s basically the same thing, only this time I threw some fennel seed and basil into the mix. I’m not big on tomato sauce with my pasta (unless it’s spaghetti and meatballs) and hubby doesn’t like white sauce, so I usually use lots of olive oil and garlic and just throw in anything that sounds good at the time. Usually sun dried tomatoes, red pepper flakes, fresh ground pepper and some sort of veggie (frozen peas or tiny broccoli flowerets work great) and some garlic salt.

This was fabulous as a leftover for lunch yesterday! I heated some olive oil in a skillet and tossed the refrigerated leftover into the pan. Sauteed for a few minutes to warm it up and enjoyed every bite!

Sausage and Penne in Garlic Olive Oil
5 sweet Italian sausage links (I’m partial to Johnsonville)
Olive oil
1 box (1 lb) of penne pasta
3 cloves of garlic, minced
Sun dried tomatoes (about a palmful)
2 green onions, chopped
1 tsp red pepper flakes
1 tbsp dried basil

ANOTHER DELICIOUS IDEA >>  Taco Bell Enchirito Copycat
1 tsp fennel seed
Small package frozen peas (10 oz?)
freshly ground pepper
Garlic salt
1 cup of pasta cooking water (see below)
Place Italian sausage in a skillet with 1/2 cup of water. Cook over medium-high heat, turning links occasionally. Water will cook down, when it does add another 1/2 cup of water and let that cook down too, allowing the links to brown on both sides. Add another 1/2 cup water and cover pan, let cook until links are cooked through and no longer pink.
Slice cooked links into bite sized pieces.

NOTE: You can substitute the peas with the tiny heads of broccoli off the florets.

Place the sun dried tomatoes in enough hot water to cover and let sit to soften.

Pour frozen peas into a bowl and cover with hot water.

ANOTHER DELICIOUS IDEA >>  Grilled Cube Steak Rollups

Cook penne pasta until al dente. While pasta is cooking, drain sun dried tomatoes and slice into small pieces. In 2 tbsp of olive oil, sauté minced garlic and green onion until tender. At this point if pan is dry or drying out add another tbsp of olive oil. Add red pepper flakes and sun dried tomatoes sauté a few more minutes. Add remaining herbs and sausage and toss to coat. Again, IF the pan is dried out, add a little more olive oil. Season with garlic salt and pepper to your taste. Drain the peas and add peas to sausage mixture in pan. Cook for a few minutes to mingle flavors and until peas are heated. Turn off heat.

Drain pasta. Add pasta to sausage mixture and toss to coat. If to dry, add a bit more olive oil and heat everything for a few minutes, tossing to coat.

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  1. Alisa - Frugal Foodie says

    Sausage pasta is one of my favorites, and some of your additions sound really great to try out!

  2. Tami says

    Holy Moly this looks good!

    I’m taking a quick look through my fav blogs and keeping my fingers crossed that our electricity doesn’t go out soon from the horrible storms that are hitting us now.

  3. Anonymous says

    mmmm tasty! i agree with substituting broccoli for the peas. i also cut up half a red bell pepper and sauteed it with the mixture.
    in the end, i added 1/4 cup shredded parmesean and tossed it in with the pasta.

  4. Tyrone Biggums says

    Looks great. I’m looking to make something like this for dinner tonight. I will make it vegetarian though.


  1. […] I’m the type of cook who looks at what is in the fridge, freezer and pantry and scours the web for a recipe, then I modify based upon our needs, what I have on hand, and our personal tastes.  The other day I had some Smart Chicken Organic Sweet Apple Sausage in the freezer and some peas.  I thought maybe I could make a pasta without red sauce but also without the 4,000 calories per serving some cream sauces have and I stumbled across this recipe: Sausage & Penne in Garlic Olive Oil. […]

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