Italian Sausage with Tomatoes and Penne

Sizzling sausage, very veggies and penne pasta, mama mia! It's Italian. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 21, 2008

Make with

Progresso Broth

Ingredients

cups uncooked penne pasta (9 ounces)

pound uncooked Italian sausage links

1/2

cup Progresso™ beef flavored broth (from 32-ounce carton)

medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices

cups grape or cherry tomatoes, cut lengthwise in half

1/4

cup chopped fresh or 1 tablespoon dried basil leaves

green onions, cut into 1/2-inch pieces (1/2 cup)

tablespoons olive or vegetable oil

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1

Cook and drain pasta as directed on package.
2

Meanwhile, cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes.
3

Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.
4

Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Top with sausage mixture.

One pound fully cooked mild Italian sausages can be used for the uncooked links.
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