Jamis Marinara Sauce W Penne Pasta Recipes

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SAUSAGE & PENNE MARINARA



Sausage & Penne Marinara image

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

PENNE WITH MARINARA SAUCE



Penne with Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound penne
Kosher salt
1 recipe Quick Marinara Sauce, recipe follows
Freshly grated Parmesan or Pecorino Romano
Basil leaves, for garnish (optional)
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
  • Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
  • Yield: about 3 1/2 cups

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