Recipes
Add to delicious Italian pasta, our Roma sausages will sublimate your dish. Not to mention good vegetables to bring back an extra touch of gluttony! Go to the recipe
Penne with roma sausages and vegetables
Prep time
20 minutesCook time
2 hoursServings
4
Penne, Roma sausage and vegetables
Add to delicious Italian pasta, our Roma sausages will sublimate your dish. Not to mention good vegetables to bring back an extra touch of gluttony! Go to the recipe
- 1 box of Penne (454 g)
- 1 pint (297 g) cherry tomatoes, halved and seeded
- 4 tbs (60 ml) extra virgin olive oil
- 1 small onion, diced
- ó lb (227 g) ROMA Italian sausage, casings removed
- 1 small butternut squash, largely diced
- 1 lb (454 g) oyster mushrooms, sliced thin
- Salt and black pepper, to taste
- ó cup (50 g) Parmigiano-Reggiano cheese, grated
PREPARATION
- Pre-heat oven to 220°F. Place cherry tomatoes on a baking sheet.
- Dry tomatoes in the oven for 2 hours.
- Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Add onions to skillet and sauté for 2-3 minutes or until lightly browned.
- Add Italian sausage, brown well and crumble.
- Add squash and sear until brown, about 3-4 minutes.
- Add ó cup of hot water and simmer 5 minutes until totally reduced.
- Add mushrooms to the skillet and sauté for 2 minutes.
- Add oven-dried tomatoes and season with salt and pepper.
- Add ó cup pasta cooking water. Drain pasta 1 minute short of required cooking time and add to sauce to finish cooking.
- Remove from heat and toss with cheese.
