Penne and Italian Sausage
This recipe is taken from the 1999 Milk Calendar. A one pot recipe is always welcome and when it's as good as this, it will become a family favourite. -James Barber
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 1 lb (450) hot or mild Italian sausage
- 1 onion chopped
- 1 garlic clove minced
- 1 tbsp (5 mL) Italian seasoning
- 1/4 tsp (1 mL) crushed red pepper
- 1 tbsp (15 mL) cornstarch
- 2 cups (500 mL) Milk
- 1 can (19 oz/ 540 mL) tomatoes chopped
- 8 oz (250 g) penne
- 1 cup (250 mL) grated Canadian Mozzarella cheese
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Preparation
Cut sausage into 1 inch (2.5 cm) pieces. In a large skillet, cook sausages over medium-high heat until browned on all sides. Add onion, garlic, Italian seasoning and crushed red pepper; cook until onion is tender. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens.
Add tomatoes and penne. Return to a boil, cover and simmer for 15 minutes or until pasta is tender. Stir in Canadian Mozzarella cheese and serve.
Tips
For the adventurous: Try seasoned canned tomatoes. Add 1/2 to 1 tsp (2 to 5 mL) chili powder when seasoning sausages.
Nutritional information
Per serving| Energy: | 479 Calories |
| Protein: | 23 g |
| Carbohydrate: | 44 g |
| Fat: | 23 g |
| Fibre: | 2.9 g |
| Sodium: | 850 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 254 mg |
| Selenium: | 80 % |
| Vitamin B12: | 50 % |
| Thiamin: | 46 % |
| Folate: | 44 % |
