Italian Sausage Marinara with Penne

I'm Italian, so this month's Improv Cooking Challenge should have been a no-brainer for me.  The first required ingredient was Italian Seasoning, which I buy in bulk because I go through it so fast.  The second, wine, was a little trickier.  I don't drink it, but I do keep a bottle of red and a bottle of white on hand for when recipes require it.

One of my 2019 cooking resolutions has been trying to reduce my freezer and pantry stashes, and I'd accumulated a stockpile of turkey sausage links. A quick recipe search turned up several recipes, but this sausage marinara from Teresa K. also would help to clear out a box of pasta plus a few cans of tomatoes as well.

Since I was using hot Italian turkey sausage, I reduced amount of hot sauce called for in the recipe.  I used 2 giant cloves of garlic, which would probably be closer to 4 normal sized cloves.  Other than that, I made the recipe as stated.  The hour simmer time seemed much longer than that, because I was starving and it smelled amazing.


This was absolutely perfect for all the wintry weather we've been having.  Delicious and filling, but not heavy.  It would also work well with chicken.  For a low carb option, break out your spiralizer and make some carrot, beet or eggplant zoodles. 


Thanks so much to Nicole from Cookaholic Wife for hosting!  The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page. If you’d like to see previous creations, check out our Pinterest board.



print recipe

Italian Sausage Marinara with Penne
1 package hot Italian turkey sausage links (19-1/2 ounces) cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine (or reduced-sodium chicken broth)
1 can Italian crushed tomatoes (28 ounces)
1 can fire-roasted diced tomatoes (14-1/2 ounces) undrained
1/3 cup grated Parmesan cheese
1t hot sauce
1 tablespoon Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked penne pasta

In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce.
Source: https://www.tasteofhome.com/recipes/italian-sausage-marinara-with-penne/

    Improv Cooking Challenge: February 2019

    Ingredients: Wine and Italian Seasoning

    Comments

    1. This looks delicious! I'm adding it to my list to try!

      ReplyDelete
      Replies
      1. So good, and you can change up the veggies to whatever you like. I'm going to try it with eggplant as soon as I can get it!

        Delete
    2. This looks delicious! <3 I'm gonna have to try it soon! I've been having a lot of pasta lately, hehe.

      ReplyDelete
    3. Total comfort food! Looks delicious, Jolene! :)

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Apple Cinnamon Overnight Oats

    Chocolate Chip Cookie Cake

    Meatball Sub Bubble Up Bake