Penne With Corn And Hot Sausage Recipes

SPICY PENNE WITH CORN AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain, reserving 2/3 cup of the pasta water for the sauce.
• In a large skillet over medium-high heat, add 1 to 2 tablespoons of olive oil. Cook the sausage for 9 to 12 minutes, until cooked through and slightly golden. Use the back of a wooden spoon to break up the sausage while it cooks. Remove the sausage from the skillet and set aside. Add 1 tablespoon of olive oil, the shallot and a sprinkling of salt; sauté for 2 to 3 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more. Add the corn kernels and cook until warm, about 3 minutes. Raise the heat to high and deglaze the pan with the white wine, stirring to scrape up the brown bits in the bottom of the pan. Cook for 3 minutes more to allow the wine to reduce.
• In the bowl of a food processor, combine the mascarpone cheese and approximately 3/4 cup of the corn mixture. Process until mostly smooth, about 1 minute. It will still be slightly chunky and that's okay. With the heat cut off, return the mixture to the pan with the remaining corn mixture and add back the sausage and the Calabrian chile paste. Stir to combine. Season to taste with salt and freshly ground black pepper. When the pasta is al dente, add to the skillet, pour the Parmesan cheese on top of the pasta so it begins to stick to the pasta and mix to combine. Add enough pasta water to thin the sauce to your desired consistency. Reserve the remaining pasta water to use to reheat any leftover pasta; just add a little pasta water to thin the sauce out again before placing in the microwave. Add the fresh basil and toss again. Transfer to a serving bowl and serve with additional freshly grated Parmesan cheese.

PENNE WITH CORN AND SPICY SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.
• To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

PENNE PASTA WITH ALEX GUARNASCHELLI

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon of the oil. When the oil just begins to smoke, add the sausage, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and crispy, about 8 minutes. Transfer to a paper-towel-lined plate.
• Reduce the heat to low. To the same skillet, add the red pepper flakes, garlic and shallots. Season with salt. Add the oregano and stir. Cook until the garlic and shallots are tender and translucent, 3 to 5 minutes.
• Place a strainer over a medium bowl. Quarter the tomatoes and, working over the strainer, scrape the seeds and "jelly" from each piece. Push the liquid through the strainer and discard the seeds. Add the tomato flesh and liquid to the shallot mixture and stir in the sugar and 1 tablespoon salt. Reduce the heat to medium and cook until the tomato flesh starts to lose shape, about 10 minutes. Add 1/2 cup water and simmer until the tomato sauce is mushy, 15 to 20 minutes. Season with salt.
• Meanwhile, bring a large pot of water to boil and add salt. Cook the pasta, stirring so it doesn't stick to the bottom, until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Drain the pasta, reserving a bit of the pasta cooking water, and set aside until the sauce is finished.
• Transfer the tomato sauce to a blender and puree until smooth. Add the balsamic vinegar and blend again. With the blender running, pour the remaining 1/2 cup oil through the top in a slow, steady stream. Blend in 1 cup water then transfer the sauce to a large skillet and add salt to taste.
• Place the skillet over medium heat and add the pasta. Stir to combine with a wooden spoon. Cook until the sauce and pasta are heated through, about 6 minutes. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out. Drain any excess grease from the sausage and stir it into the pasta. Season with salt. Tear the basil leaves over the pasta and sprinkle with Parmesan.

PENNE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

PENNE WITH SPICY SAUSAGE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

PENNE WITH CORN AND HOT SAUSAGE

Steps:

• Heat the oil in a heavy saucepan, add the onion, green and red pepper and cook slowly until the vegetables are tender but not brown. At the same time bring a large pot of water to a boil for the pasta.
• Stir the garlic into the sauce, cook a moment longer then add the tomatoes. Simmer 10 to 15 minutes.
• Add the corn, salt and pepper and hot red pepper flakes. Continue to simmer the sauce for another five minutes or so.
• Meanwhiie, crumble the sausage in a skillet and saute it, stirring to break up the pieces, until they are lightly browned.
• Cook the penne until it is al dente, six to eight minutes. When the pasta is cooked, drain it well and transfer it to a warm serving dish. Toss with the sausage.
• Reheat the sauce, adding the butter. Pour over the pasta and toss. Sprinkle coriander on top and serve. Pass the grated cheese alongside.