I know I sound like a broken record, and that I’ve told you before about this great cookbook, The Complete 15-Minute Gourmet. But I can’t help it, really! Everything I make from this book is fabulous, I have yet to be disappointed.
The other day I was browsing through the recipes I had bent the page corners on, and I settled on this tasty sounding pasta dish. We recently bought half a pig and I have an abundance of ground pork. This particular recipes calls for bulk pork sausage, so I decided to make the same sausage I use for my pizza.
This recipe was delicious and it was very easy to put together. 15 minutes? Yes, probably, after you prep everything, but that’s how everything is in this book. You won’t be disappointed!
Penne with Tomato-Sage Sausage Sauce
8 oz penne pasta (I used almost double)
12 oz bulk pork sausage (I used a pound)
1/2 cup minced shallots (I used the shallots I had left and used green onions for the rest)
1 tsp minced garlic
2 14-oz cans diced tomatoes
1 tsp dried oregano
1 tsp dried sage (I only had ground sage, so I used about half)
1/8 tsp red pepper flakes
1/2 cup heavy cream
freshly shredded Parmesan cheese
If you chop and measure out everything ahead of time, this recipe will come together in a snap!
Cook the penne according to package directions.
Add the sausage, shallots, and garlic to a large saute pan.
Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked.
Because my sausage is not from the store, but rather the farmer, it’s not as lean as most. So while there’s no step in the written recipe to drain off the fat, I had to do that.
Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
When the penne is done, drain well, and return to the pasta pan.
Add the tomato sauce and cream (I dumped it into the pan with the tomato and sausage mixture, stirred it up then added the cream).
Stir over low heat for one minute or until warm.
Garnish the servings with Parmesan cheese.
Ingredients
- 8 oz penne pasta I used almost double
- 12 oz bulk pork sausage I used a pound
- 1/2 cup minced shallots I used the shallots I had left and used green onions for the rest
- 1 tsp minced garlic
- 2 14- oz cans diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried sage I only had ground sage, so I used about half
- 1/8 tsp red pepper flakes
- 1/2 cup heavy cream
- freshly shredded Parmesan cheese
Instructions
- Cook the penne according to package directions.
- Add the sausage, shallots, and garlic to a large saute pan.
- Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked.
- Because my sausage is not from the store, but rather the farmer, it’s not as lean as most. So while there’s no step in the written recipe to drain off the fat, I had to do that.
- Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
- When the penne is done, drain well, and return to the pasta pan.
- Add the tomato sauce and cream (I dumped it into the pan with the tomato and sausage mixture, stirred it up then added the cream).
- Stir over low heat for one minute or until warm.
- Garnish the servings with Parmesan cheese.
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html
Amanda Formaro
President at Amanda's Creative Studio, Inc.
Amanda Formaro is the crafty, entrepreneurial mother of four children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
Latest posts by Amanda Formaro (see all)
- Dairy Free Smoothies - January 9, 2019
- 3-Ingredient Chili Cheese Dip - December 27, 2018
- Chili Mac Recipe - December 21, 2018
Melody Moxley says
Loved this recipe! Was looking for a recipe to use pork sausage from the farmer (I bought 1/4 of a pig, which is now in my freezer). This’s was excellent. I used one can of tomatoes with green chili, and one plain because that was all I had. Gave it a nice kick. I will fix this again. Thanks!
Amanda Formaro says
Thanks for the reminder Melody, I haven’t made this in a while so it’s time to cook it up! So glad that you liked it :)
julie juarez says
GIRL!!! What!?”!!*#%@””””” I love this. Eating right this moment! Yummm!
Amanda Formaro says
Haha so glad you liked it Julie! I haven’t made this in a while, thank you for the reminder!