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.
Try my Sausage, Penne, and Peas too!
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.
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Amanda Formaro
President at Amanda's Creative Studio, Inc.
Amanda Formaro is the crafty, entrepreneurial mother of four grown 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!
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Dawn M says
This was really good after modifying, but I had to add quite a bit of seasoning because I had to guess how much tomato sauce to use. Did I miss somewhere how much tomato sauce to use (in the instructions to add before the cram)? I guessed one 15oz can and think that was too much since it was very bland without the extra seasonings.
Amanda Formaro says
I’m confused by your comment/question. The recipe states how much to use?
Nicole Reynolds says
If you did so did I? I don’t see any reference to tomato sauce other than to add at the end with cream. It’s not listed as an ingredient or a quantity given.
Can someone plz share what they used or see??
Amanda Formaro says
The reference to the tomato sauce is the sauce that you made in the recipe. Not a can of tomato sauce. It’s the tomato mixture from the recipe.
Elizabeth says
I have made this a dozen times (including right now), it is so easy and beyond yummy! I always use Jimmy Dean Sage sausage. Guess what has been discontinued? I searched the internet for who had what left in stock and luckily I found 16 at one store! Free delivery on first order and next day delivery. My favorite go to recipe lives on… 😁 thanks so much!
Amanda Formaro says
Oh my gosh that’s crazy! So glad you love it, thank you!
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!