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Italian Sausage with Tomatoes and Penne

Italian Sausage with Tomatoes and Penne
  • Prep 35 min
  • Total 35 min
  • Servings 4
Sizzling sausage, very veggies and penne pasta, mama mia! It's Italian.
By Betty Crocker Kitchens
Updated October 21, 2008
Make With
Make With
Progresso Broth

Ingredients

  • 3 cups uncooked penne pasta (9 ounces)
  • 1 pound uncooked Italian sausage links
  • 1/2 cup Progresso™ beef flavored broth (from 32-ounce carton)
  • 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 2 cups grape or cherry tomatoes, cut lengthwise in half
  • 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
  • 6 green onions, cut into 1/2-inch pieces (1/2 cup)
  • 2 tablespoons olive or vegetable oil

Steps

  • 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.
  • Cut meat and vegetables into pieces of uniform size to ensure even cooking. Meat and poultry will be easier to slice if you freeze them slightly before cutting.
  • Shave fresh Parmesan cheese over this Italian bowl.

Nutrition Facts

Serving Size: 1 Serving
Calories
665
Calories from Fat
270
Total Fat
30g
0%
Saturated Fat
9g
0%
Cholesterol
65mg
0%
Sodium
860mg
0%
Total Carbohydrate
74g
0%
Dietary Fiber
5g
0%
Protein
30g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
22%
22%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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