Penne with Sausage, Peppers, and Tomatoes
More From Oxmoor House
Amount per serving
- Calories: 298
- Fat: 7.5g
- Saturated fat: 2.7g
- Protein: 18.9g
- Carbohydrate: 38.9g
- Cholesterol: 52mg
- Iron: 2.6mg
- Sodium: 627mg
- Calories from fat: 23%
- Fiber: 2.5g
- Calcium: 99mg
- 6 ounces penne (tubular pasta), uncooked
- Cooking spray
- 8 ounces sweet Italian turkey sausage, cut into 1/2-inch slices (about 2 sausages)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (7-ounce) bottle roasted red bell peppers, drained and diced
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
- Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sausage, and cook 8 to 10 minutes or until browned, stirring often; drain well. Set sausage aside. Wipe drippings from pan with a paper towel.
- Coat pan with cooking spray; add garlic, and sauté 1 minute. Add sausage and tomato. Bring to a boil; reduce heat, and simmer until most of liquid is evaporated. Stir in roasted bell peppers and ground black pepper. Remove from heat.
- Place pasta in a large bowl; add sausage mixture, and toss. Spoon evenly onto serving plates, and sprinkle with cheese.
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