Penna Pasta With Italian Sausage & Chicken

"Just wonderful! Your tummy, family & guests will thank you! This recipe was Inspired by: Bon Appetit and Neil Pagano - Oct. 1998. UPDATE 5/26/08: I have made this with and w/o the chicken. I have also used both red and white wine depending on what I had on hand. Either way, it's a winner."
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Ready In:
1hr 10mins




  • Boil large pot of water for pasta. Cook pasta according to package directions. This can be done later if you are making ahead of choose to simmer longer than suggested.
  • Heat the oil in a heavy skillet over medium, add chicken. Sauté until no longer pink. I let the edges get a bit browned w/o over cooking. Remove with a slotted spoon, drain and transfer to a bowl.
  • Add wine to skillet and boil reducing to 2T, scrapping up the browned bits.
  • Pour wine over chicken in the bowl, set aside.
  • Add oil to hot skillet, add sausage, onions and bell pepper to the skillet. Cook until sausage is no longer pink and onions & peppers are tender.
  • Breaking up sausage into bite size pieces while cooking. Add the chicken back into the pot.
  • Mix in tomatoes with juices, tomato sauce, chicken stock, garlic and rosemary. Simmer until reduced to saucy consistency, about 10 minutes. (as suggested by Bon Appetit). I allow it to simmer longer.
  • Add pasta to the finished chicken & sausage mixture and toss.
  • Add 1/2 - 1 cup cheese, toss to combine.
  • Top with parsley right before serving.
  • Serve with additional cheese at table.
  • NOTE: 4/17/11 It's been a while since I've made this. I re-ordered the ingredient list because I found it confusing as originally written.

Questions & Replies

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  1. Chef Shadows
    This recipe was OK, we will use it again with some modifications to suit our tastes. Please see my explaination of my ratings on my home page: This is a keeper and will be made again. Thanks for posting! Edited 5/24/08: When we made this recipe the chicken was not listed as an ingredient... my review is based on that recipe before the chicken was added to the recipe. I will try this again with the chefs addition at a latter time.
  2. anonymous
    This was very good. I left out the onions and peppers due to personal preference, used garlic powder and dried rosemary and parsley and added some red pepper flakes for a little more kick. Other than that I followed the recipe exactly and it was delicious!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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