Pat's Pasta Toss Recipe
Pat's Pasta Toss Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Pair with Gallo Family Vineyards White Zinfandel.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
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

  • 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

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