Penne Rigate with Italian Sausage

Penne Rigate with Italian Sausage

Made with

Barilla Penne Rigate

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  • Prep
  • Cook
  • Skill
    Casual


  • 760
    Calories
  • 56.0g
    Carbohydrate
  • 25.0g
    Protein
  • 47.0g
    Fat

Ingredients

Ingredients for 7 people

  • 1 box Barilla® Penne Rigate
  • 1 JAR tomato and basil sauce
  • 2 pounds (908 g) Italian Sausage
  • 3 tablespoons (45 mL) Extra Virgin Olive Oil
  • 1 cup Onion Chopped
  • 1/2 cup (170 g) Carrot Chopped
  • 1/2 cup (170 g) Celery Chopped
  • 2 Bay Leaves
  • 2 teaspoons (10 mL) Fresh Rosemary Chopped
  • 1/8 teaspoon (1/2 mL) Black Pepper Freshly Ground
  • 3/4 cup (188 mL) Red Wine
  • 1/2 pound (227 g) Black Pitted Olive Chopped

Instructions

  • Cook sausage in very large skillet over medium heat about 6 minutes or until no longer pink, stirring occasionally
  • Drain set aside
  • Heat olive oil in skillet over medium heat
  • Add onions, carrots, celery, bay leaves, rosemary, and pepper saute 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally
  • Add wine and continue cooking for approximately 10 minutes, or until wine is almost completely reduced
  • Remove bay leaves discard

  • Add sausage, tomato & basil sauce and olives into wine mixture
  • Continue cooking 3 to 5 minutes, or until thoroughly heated
  • Cook Penne according to package directions drain
  • Add sauce mixture to Penne and serve hot
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