Tunisian Penne

"A recipe from Ricardo. Posted for ZWT - NA*ME"
 
Tunisian Penne created by Dr. Jenny
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a saucepan with salted boilling water, cook pasta until al dente. Drain and oil a little bit. Set aside.
  • In a large skillet, brown the onions in oil. Add salt and pepper.
  • Add sausages and cook until they are golden on each sides.
  • Add tomato paste and cook 1 minute.
  • Add chicken broth and stir well. Bring to boil and let simmer slowly until sausages are cooked.
  • Add pasta and reheat.
  • Add parsley and adjust seasonings.

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  1. Dr. Jenny
    I made this pasta for lunch today. It is very easy, yet extremely flavorful. I used Trader Joe's soyrizo for the meat, and vegetable broth instead of chicken broth. I ran out of tomato paste after 1 Tb so I subbed ketchup for the other tablespoon. These changes worked out great. I would have this again and look forward to leftovers tomorrow. Made for ZWT9.
     
  2. Dr. Jenny
    I made this pasta for lunch today. It is very easy, yet extremely flavorful. I used Trader Joe's soyrizo for the meat, and vegetable broth instead of chicken broth. I ran out of tomato paste after 1 Tb so I subbed ketchup for the other tablespoon. These changes worked out great. I would have this again and look forward to leftovers tomorrow. Made for ZWT9.
     
  3. Dr. Jenny
    Tunisian Penne Created by Dr. Jenny
  4. Dienia B.
    this is easy and<br/>tastes wonderful , i used the tomato paste in the tube for the 1st time really good i changed this for 1 person and it worked wonderfully zaar tour 1 i made this for mr picky loved it
     
  5. Andi Longmeadow Farm
    Stupendous! How quick, and so tasty too! Very easy to put together, but the punch of taste could say that you've cook and slaved in the kitchen all day! I used the Chorizo sausage, and large sliced onion, and for the photo added some rustic cut green pepper which, I cooked right along with the onion and sausage. You should never go out to fast food when you can make this in a matter of moments. Go ahead, stay in and have a great dinner starting with the recipe! Made for PRMR 2012
     

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