TOTAL TIME: Prep: 15 min. Cook: 15 min.
MAKES: 6 servings


  • 1 pound uncooked penne pasta
  • 4 Italian sweet sausage links (1 pound)
  • 2 Italian hot sausage links (1/2 pound)
  • 1 pound sliced fresh mushrooms
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces


  1. Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat; drain all but 1 tablespoon drippings. In the same skillet, saute the mushrooms, peppers and onions until peppers and onions are crisp-tender. Cut sausages into 3/4-in. slices. Return sausage to skillet; cook and stir 2 minutes or until heated through.
  2. Drain pasta and return to kettle. Add sausage mixture to pasta; toss to mix. Yield: 6-8 servings.
Originally published as Pat's Pasta Toss in Taste of Home Cooking School Collection Spring 2009, p62

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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