Penne and Italian Sausage
1
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This recipe is from the Milk Calendar which I receive annually. It is a one pot recipe which I made often when I was working, and still come back to when I need a "comfort food" dish. The ingredients can be varied to suit your family's taste. I don't use the chili powder and usually let simmer for about 25 min over med low heat with occasional stirring.
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
ingredients
- 1 lb Italian sausage (hot or mild)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon italian seasoning
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1⁄2 - 1 teaspoon chili powder (I don't use) (optional)
- 1 tablespoon cornstarch
- 2 cups milk
- 1 (19 ounce) can diced tomatoes (I used seasoned Italian style 540ml)
- 250 g penne pasta
- 1 cup part-skim mozzarella cheese (grated)
directions
- Cut sausage into 1" pieces, easier if slightly frozen.
- In large fry pan (I used electric) cook sausage over medium-high meat until browned on all sides.
- Add onion, garlic, Italian seasoning, crushed red pepper and chili powder if using.
- Cook until onion is tender.
- Stir in cornstarch.
- Add milk, stir until mixture comes to a boil and thickens.
- Add tomatoes and penne pasta.
- Return to boil, cover and simmer 15 min or until pasta is tender or to your preference.
- Stir in mozzarella cheese and serve.
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RECIPE MADE WITH LOVE BY
@dissjwine
Contributor
@dissjwine
Contributor
"This recipe is from the Milk Calendar which I receive annually. It is a one pot recipe which I made often when I was working, and still come back to when I need a "comfort food" dish. The ingredients can be varied to suit your family's taste. I don't use the chili powder and usually let simmer for about 25 min over med low heat with occasional stirring."
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Great Dish! Though the we would have preferred it a little "saucier", it had a great flavor. I doubled the red pepper flakes, and used 1/2 Parmesan 1/2 Mozzarella. And I added a diced green bell pepper (I have too many, and have been putting them in everything lately). Thanks for sharing your recipe, it's a definite keeper! Made for My 3 Chefs Nov. 08.Reply
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This recipe is from the Milk Calendar which I receive annually. It is a one pot recipe which I made often when I was working, and still come back to when I need a "comfort food" dish. The ingredients can be varied to suit your family's taste. I don't use the chili powder and usually let simmer for about 25 min over med low heat with occasional stirring.
