Penne With Chunky Garden Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This recipe makes a lot, so is good for casual entertaining. It is too big for my family alone, so I often freeze half the sauce for a later meal. Ingredients:
3 tablespoons olive oil |
1 lb fresh chicken sausage, removed from casing and crumbled or 1 lb smoked chicken sausage, diced |
1 onion, chopped |
1 tablespoon garlic, crushed |
1 red bell pepper, chopped |
1/2 lb mushroom, chopped |
2 medium zucchini, diced |
1 carrot, diced |
2 (14 ounce) cans diced tomatoes |
1 (15 ounce) can tomato sauce |
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped |
2 teaspoons dried oregano |
3 tablespoons fresh parsley, chopped |
1/2 teaspoon hot pepper flakes, more to taste |
salt and pepper |
26 ounces dry penne pasta |
Directions:
1. Heat oil in large skillet and saute sausage, onions, carrot, and garlic. Cook until sausage is done lightly browned and carrots are tender.
2. Add peppers, zucchini, and mushrooms, continue to saute until tender.
3. Add tomatoes and tomato sauce, and seasonings. Simmer until thick.
4. Meanwhile, heat a large pot of water to rolling boil. Add pasta and cook al dente.
5. Drain pasta, place in large serving bowl. Add sauce, and toss to combine. Serve hot with parmesan cheese.
|
|