Italian Sausage Marinara with Penne Recipe

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Italian Sausage Marinara with Penne Recipe
Italian Sausage Marinara with Penne Recipe photo by Taste of Home
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Italian Sausage Marinara with Penne Recipe

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Fill your house with the warm, wonderful aroma of this rich, bold-flavored sauce. It’s my first original recipe and a family favorite from the start. We love its zesty blend of veggies and Italian turkey links. —Teresa Kriese, Eau Claire, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
  • 3 small zucchini, cut into 1/2-inch slices
  • 1 medium sweet yellow pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 can (28 ounces) Italian crushed tomatoes
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/3 cup grated Parmesan cheese
  • 4-1/2 teaspoons Louisiana-style hot sauce
  • 3 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 cups uncooked whole wheat penne pasta

Directions

In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.
Meanwhile, cook pasta according to package directions; drain. Serve with sauce. Yield: 8 servings.
Originally published as Italian Sausage Marinara with Penne in Healthy Cooking August/September 2011, p33

Nutritional Facts

1 cup sauce with 1 cup pasta: 441 calories, 12g fat (2g saturated fat), 44mg cholesterol, 991mg sodium, 56g carbohydrate (8g sugars, 8g fiber), 24g protein.

  • 1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
  • 3 small zucchini, cut into 1/2-inch slices
  • 1 medium sweet yellow pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 can (28 ounces) Italian crushed tomatoes
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/3 cup grated Parmesan cheese
  • 4-1/2 teaspoons Louisiana-style hot sauce
  • 3 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 cups uncooked whole wheat penne pasta
  1. In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
  2. Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.
  3. Meanwhile, cook pasta according to package directions; drain. Serve with sauce. Yield: 8 servings.
Originally published as Italian Sausage Marinara with Penne in Healthy Cooking August/September 2011, p33

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Reviews forItalian Sausage Marinara with Penne

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sands351 User ID: 1036170 271546
Reviewed Aug. 9, 2017

"This is really good. I couldn't find the Italian turkey Sausage Links in my area, so I used bulk Italian Sausage. I also switched the pasta to rotini. That's just our preference. It turned out great and we will make again."

MY REVIEW
sandielynn6 User ID: 4363076 196152
Reviewed Jul. 12, 2012

"This was excellent!"

MY REVIEW
LindaEC User ID: 5991685 125290
Reviewed Sep. 25, 2011

"Fabulous and easy! I used bulk italian sausage crumbled into the sauce, and a couple of dashes of tabasco instead of Louisiana hot sauce (since my store was out of it)."

MY REVIEW
Salathiag User ID: 6196519 119774
Reviewed Sep. 10, 2011

"I didn't use all three zucchini and because garlic has a stronger aroma than taste, I only used one clove. I also took the substitute suggestion and used the chicken broth instead of red wine and THE NATIVES ABSOLUTELY LOVED IT!!!!"

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