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Spicy Sausage and Penne Recipe
Spicy Sausage and Penne Recipe photo by Taste of Home
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Spicy Sausage and Penne Recipe

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4.5 12 18
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“I got the inspiration for this recipe from a dish at a local restaurant. It’s a quick meal-in-one that I fix often.” You can also substitute whatever pasta or veggies you have on hand for this versatile skillet supper. Brian Albright - Seward, NE
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup uncooked penne pasta
  • 1 cup frozen mixed vegetables
  • 1/2 pound smoked turkey sausage, cut into 1/4-inch slices
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/4 cups fat-free milk
  • 1/3 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 228 calories, 5g fat (2g saturated fat), 42mg cholesterol, 650mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Directions

  1. Cook pasta in a large saucepan according to package directions, adding the vegetables during the last 6 minutes of cooking.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, brown sausage; remove from skillet and keep warm.
  3. In a small bowl, combine the flour, garlic powder, mustard and pepper flakes; gradually whisk in milk until smooth. Add milk mixture to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  4. Drain pasta and vegetables; stir into the pan. Add cheese and reserved sausage; cook and stir until cheese is melted. Yield: 4 servings.
Originally published as Spicy Sausage and Penne in Healthy Cooking June/July 2009, p59


Reviews for Spicy Sausage and Penne

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (9)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
sdipiazza User ID: 2106899 254121
Reviewed Sep. 14, 2016 Edited Sep. 15, 2016

"This is a versatile recipe that can be changed around and still taste great. I didn't cook the veggies in the pasta water but microwaved them. The sauce was ok but needed more flavor. I added some salt, pepper and about 1/4 tsp chicken bouillon powder and I only used 1 cup of almond milk and 1 tblsp cornstarch instead of flour. Next time I'll try Italian sausage, peppers and onion. Ham and asparagus would also work well."

MY REVIEW
JennatheBaker User ID: 7534634 230714
Reviewed Aug. 4, 2015

"I loved this dish, and so did my family! The sauce is so creamy I can't believe it is such a healthy dish. I used whole grain penne, and it worked well. Next time I will double the recipe for leftovers."

MY REVIEW
bjsilve0 User ID: 172187 100243
Reviewed Sep. 23, 2013

"Different than your regular sausage recipes. I change this up by using whatever sausage I happen to have on hand. I only gave this a 4 because of all of the pans you need to wash afterwards."

MY REVIEW
momio User ID: 2526647 144494
Reviewed Aug. 11, 2013

"We all loved this dish. Easy to make and a little different taste than the usual penne and sausage casserole."

MY REVIEW
ShawnyD User ID: 7148608 115368
Reviewed Feb. 23, 2013

"This is a great foundation recipe. Didn't have mixed veggies so did without. Sauted onions, garlic and green bell pepper then regular smoked sausage. Followed the rest of the recipe and turned out fantastic. Expected to have leftovers but had to make more the next night!"

MY REVIEW
rec-chef User ID: 6391027 164746
Reviewed Aug. 17, 2012

"This was a wonderful surprise! I didn't have the mixed veggies so I used frozen peas and corn. Only thing I did different was to add a little shredded sharp cheddar. Now my hubby who never gives high praises went back for seconds, so in my book that is a keeper."

MY REVIEW
flower224 User ID: 6443925 100242
Reviewed Jun. 6, 2012

"This recipe was only excellent because I read the reviews first and changed a few things. I used whole wheat pasta. I think that's very important when cooking to use things that have the most nutrients. I sauteed 1/2 onion, 1 red pepper, 1 yellow squash, and 1 small green zucchini together with salt, pepper, and a tsp of smokey sweet paprika and a bunch of garlic - but I love garlic so add as much as you like but you need some! 1/4 tsp later on in the recipe doesn't add much flavor. (I used more veg because I was doubling the recipe). Once the veg were tender crisp - about 5 minutes. I used that pan for the sausage and gave that about 5 minutes. I did the cheese sauce as said but I used 1/3 cup moz & 1/3 cup shredded sharp cheddar (for more flavor). I didn't have ground mustard so once the milk had thickened I added some dijon mustard just a tiny bit (maybe 1-2 tsp) for depth of flavor. It tasted great. My kiddo ate his whole bowl. It was good, slightly spicy, slightly nutty from the pasta, slightly garlicky, cheesy, and fun to look at with the colors of the different veg."

MY REVIEW
mjtotch User ID: 6620401 166928
Reviewed May. 15, 2012

"This was OK....the sausage I bought was very spicy which was a good thing because the rest of the ingredients did not have much flavor."

MY REVIEW
Joanne Elizabeth User ID: 4910552 124946
Reviewed Apr. 8, 2012

"love love this recipe easy to make"

MY REVIEW
nitacarl User ID: 5837910 185494
Reviewed Feb. 22, 2011

"Very taste, I added salt, pepper, dry basil, sliced onions and a little green pepper sliced."

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