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Penne con Salsicce

Yield 6 servings (serving size: 1 1/4 cups)
Prep: 7 minutes; Cook: 22 minutesAny tube-shaped pasta will work well to hold the piquant salsicce (sausage) for a burst of flavor with every bite.


  • 8 ounces uncooked penne (tube-shaped pasta)
  • 8 ounces hot turkey Italian sausage
  • 1 teaspoon olive oil
  • 1/2 cup vertically sliced onion (about 1/2 medium)
  • 2 garlic cloves, thinly sliced
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup dry red wine or fat-free, less-sodium beef broth
  • 2 tablespoons tomato paste with Italian herbs
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup (4 ounces) finely shredded part-skim mozzarella cheese

Nutrition Information

  • calories 307
  • fat 8.4 g
  • satfat 3.3 g
  • protein 19.1 g
  • carbohydrate 38.4 g
  • fiber 2.2 g
  • cholesterol 44 mg
  • iron 3.4 mg
  • sodium 889 mg
  • calcium 181 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Stir in tomatoes and next 7 ingredients. Cover, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally.

  3. Preheat broiler.

  4. Drain pasta, and return to pan. Add sauce, and toss gently to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Broil 2 minutes or until cheese melts. Serve immediately.

  5. Salsicce (sahl-SE-chay) is traditionally pork sausage, but we've substituted turkey Italian sausage in this recipe.

Oxmoor House Healthy Eating Collection