Friday, April 16, 2010

Penne with Italian Sausage, Spinach and Tomatoes

We were given a big package of local Italian sauages from a friend. Mr. wanted to grill them up, but I had other plans for the rest of them. I saw this recipe while searching for something easy, and changed it up a little. This makes lots, so cut the recipe in half if you like.

Penne with Italian Sausage, Spinach and Tomatoes
Inspired by Aggie’s Kitchen

1 lb penne pasta
2 tsp olive oil
1 small onion, chopped
2-3 cloves garlic, minced
salt and pepper to taste
Red Pepper flakes to taste
Italian dry seasoning to taste (basil, thyme, oregano)
6 links mild Italian Sausage, casings removed
2 -28 oz cans of crushed tomatoes with basil
2 -14 oz can of Italian diced tomatoes
1 -10 oz box of frozen spinach, thawed and drained
2 C shredded Mozzarella Cheese
1/2 C Parmesan cheese

Bring pot of salted water to a boil to cook pasta. Cook pasta but slightly under cook because you will be adding pasta to sauce while still on heat and broiling in the oven.
In a large saute pan, drizzle a couple of teaspoons of olive oil and start to cook onion and garlic. Once onions start to soften, add sausage and begin to crumble and cook in pan. Cook sausage completely, approximately 8-10 minutes. Add cans of crushed tomatoes and diced tomatoes to pan. Add salt, pepper, red pepper flakes and italian seasoning to taste. Cook together for about 5-8 minutes so sauce flavors combine. Add spinach to sauce and combine. Add cooked pasta to sauce and toss with 1 cup Mozzarella cheese. Add to 9x13 pan and sprinkle with remaining cheeses. Broil in the oven until cheese is bubbly.

This recipe I adapted, it made me 1 9x13 pan plus 2-9" round pans, perfect for freezer meals or giving away! Again, feel free to cut this recipe in half, I didn't realize it'd make so much!


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6 Lovely Comments:

Grammy Blick said...

Beloved Husband says penne is my favorite pasta -- I do use it more than others. But he's wrong to a degree. I don't use it simply because I can spear it easily on a fork!! It hold sauce and flavor, not only through it, but the rough exterior, too. This is similar to a recipe I've used, and it is a keeper!

italian kitchen decor said...

Oh how my family loves zucchini. I'm alway looking for a quick and tasty recipe to prepare with it in the summer. This is definitely one we will try.

Anonymous said...

Nope, I'm not cutting the recipe in half - I'm cooking the lot! I want to enjoy eating leftovers as well.

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