1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Preheat oven to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.
Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.
I made this dish a few times and really like it. Favorite combination is with sun- dried tomato and basil chicken sausage. I add basil and extra red pepper. Good quality sharp provolone is key to good flavor.
This was very good. I had the opposite probblem of some reviewers, and my casserole was a little dry. I may add some pasta water or tomoato sauce next time. I also added fennel seed and red chile flake (my staples) to spice it up a bit. Otherwise - fantastic! Served with salad and herbed bread with butter.
This was a great weeknight meal. I only cook for my husband and I, so in reducing the pasta to 8 oz of ww penne, still gave us 2 9X9 baking dishes (one to eat and one to freeze) plus leftovers for lunch. I added a leftover portabella mushroom caps, chopped, for extra veggies. I used Al Fresco's Roasted Garlic Chicken Sausage and served with steamed broccoli. I would make again, probably not for company, though. It was perfect for the two of us.
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