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Savory Sausage Penne Supper

 Savory Sausage Penne Supper
“I enjoyed a similar pasta dish at a restaurant and decided to re-create it to suit my family’s tastes. If I have extra sauce, I freeze it and use it as a base for soup later.”—Noelle Myers, Grand Forks, North Dakota
6 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) penne pasta
  • 1 can (15 ounces) tomato sauce
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 medium onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon garlic salt
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil


  • Cook pasta according to package directions. Meanwhile, place the
  • tomato sauce, red peppers, onion, oil, garlic, vinegar, sugar,
  • Italian seasoning, coriander, fennel seed and garlic salt in a food
  • processor; cover and process until blended. Set aside.
  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Add tomato mixture. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 10-15 minutes or until slightly thickened.
  • Drain pasta; toss with sauce. Sprinkle with cheese and basil. Yield:

2 of 2

Savory Sausage Penne Supper (continued)

Directions (continued)

  • 6 servings.
Nutritional Facts: 1-1/2 cups equals 480 calories, 15 g fat (5 g saturated fat), 33 mg cholesterol, 959 mg sodium, 64 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.