This was exceptionally good for a quick throw-down. I'm pretty fussy about my Italian food, but I have to say that this is definitely a keeper for school/work days. I didn't change a thing (except I used a Caserecce pasta - a 2 inch long twisted rope kind of pasta) . I thought only 6 oz of pasta should be enough, but then decided to add some more. Glad I did. I used mild Italian sausage, but with the red pepper flakes, it had just the right hint of a kick. Looking forward to seeing how it stands up to leftovers and freezing.
Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce
roweena Posted: 09/20/12
skspillman Posted: 09/19/12
I used a whole box (14 oz.) of whole wheat penne rigate and a whole package (1.22 lb.) of sausage. I made the sauce as specified in the recipe and added half a jar of Newman's Own marinara that I had on hand. This meal was easy and delicious, and I will definitely make it again--seems like a great weeknight meal for cooler weather!
Clobberella422 Posted: 09/28/12
Very flavorful, and very easy for a weeknight. I made a couple of minor changes to make it even quicker: I didn't bother wiping out the pan after cooking the sausage, as there were only a couple of teaspoons of grease left at most, not enough to fuss about but just enough to add a little extra flavor to the zucchini. I also didn't bother with the whole tomatoes. Instead, I used one 15-oz can of diced tomatoes (with juice) and one of crushed tomatoes. With those changes, I was able to get it into the oven in 15 minutes flat.
Whygal Posted: 11/02/12
Excellent and quick to put together pasta dish. I used a can of crushed tomatoes based on the other reviews and added a touch of water to thin the sauce. I did add more crushed red pepper as we like the spicy taste of it. I also used Trader Joe's spicy chicken sausage, diced, as I had some in the freezer. Next time I might add more zucchini. I served it with a tossed salad.
JimMarltonNJ Posted: 10/19/12
Very good taste. Next time I would use a can of crushed tomatoes instead, I almost had a cup of reserved tomato liquid left over. This step was a waste of time.
chelle4282 Posted: 09/24/12
I added a chopped, but kept everything else as the recipe called for (well okay... maybe just a little extra cheese). It turned out AMAZING. Will definitely be making this again!
sukeedog Posted: 05/04/13
This looked a lot like CL's Baked Pasta with Sausage, Tomatoes, and Cheese (November 2003), which we love, so I was excited to try something similar but with zucchini added. The results were underwhelming for us, though - a bit watery and bland, especially given all the delicious ingredients.
PinkLadyLA Posted: 04/29/13
I loved this! It was spicy and full of flavor. I used diced tomatoes instead of crushed. I would make this for company.
JulieRae97 Posted: 11/18/12
Easy, and fast! A little bland, which worked for my 7 year old, maybe bring the cajun spice mix to the table.
lizlutz Posted: 07/12/13
This was so good! I used Italian flavored setian.
ErinBarthel Posted: 12/27/13
For 6 of us I doubled the recipe. We nearly licked the pan clean. I left out the heavy cream and did the cheeses by sight. I couldn't understand their instructions for dividing the cheeses by ounces.
laebrown Posted: 02/04/14
We really loved this recipe - it's easy to slightly modify this without losing the integrity of the recipe. Because of what we had on hand, we used gluten-free penne, mild sausage and creme fraiche instead of whipping cream, which you could also replace with Mexican crema. The whole process is a little labor-intensive the first time through, but intuitive and makes a great meal. We paired it with a $3 bottle of cabernet and some shredded basil on top. A nice green salad would also round this out. Looking forward to leftovers. Delicious! :-)
KathrynNC Posted: 10/27/13
I admit to being skeptical about zucchini in a pasta dish this way, but we LOVED it! Made exactly as is and would not suggest any major changes. It was also a relatively easy meal. We may try to use other suggested veggies next time just to keep things different. (Only downside, I had a very difficult time finding turkey hot italian sausages around here.)