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Penne Rigate with Spicy Sausage and Zucchini Recipe

   
 

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     Penne Rigate with Spicy Sausage and Zucchini

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 minutes

Ingredients
8 ounces uncooked penne rigate pasta
6 ounces hot turkey Italian sausage, casings removed
12 ounces zucchini, quartered lengthwise and cut into 1/2-inch slices
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
Dash of sugar
2 tablespoons red wine vinegar
 
1 (28-ounce) can no-salt-added whole tomatoes
2 tablespoons heavy whipping cream
Cooking spray
3 ounces part-skim mozzarella cheese, shredded and divided (about 3/4 cup)
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)

Instructions
1. Preheat oven to 375°. 2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside. 3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
4. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Bake at 375° for 20 minutes or until browned and bubbly.
Nutritional Information Amount per serving Calories- 450 Fat- 14.1g Saturated fat- 6.8g Monounsaturated fat- 3.8g Polyunsaturated fat- 1.5g Protein- 26.9g Carbohydrate- 55.6g Fiber- 5g Cholesterol- 60mg Iron- 5.2mg Sodium- 508mg Calcium- 347mg
Serving Suggestions
Pinot Grigio


Originally Submitted
4/14/2013





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