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Sausage & Penne Marinara

 Sausage & Penne Marinara
It’s hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don’t want the heat. —Tammy Rowe, Bellevue, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 2-1/2 cups uncooked penne pasta
  • 1 pound Johnsonville® Mild Italian Sausage Links links, cut into 1-inch pieces
  • 1 large onion, halved and sliced
  • 1 medium green pepper, sliced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Grated Parmesan cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook the sausage, onion and green pepper in oil over medium
  • heat until sausage is no longer pink and vegetables are tender. Add
  • the tomatoes, tomato sauce and seasonings; heat through.
  • Drain pasta; toss with tomato mixture. Sprinkle with cheese if
  • desired. Yield: 6 servings.

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Sausage & Penne Marinara (continued)

Nutritional Facts: 1-1/3 cups (calculated without cheese) equals 299 calories, 13 g fat (4 g saturated fat), 30 mg cholesterol, 853 mg sodium, 33 g carbohydrate, 3 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.