Creamy Sun-Dried Tomato & Sausage Penne

Creamy Sun-Dried Tomato & Sausage Penne

Ingredients

  • ½ lb./225 g ingredient penne pasta
  • 8.5-oz./240 g jar sun-dried tomatoes with oil reserved
  • ½ lb./225 g Italian Sausage casings removed
  • 2 garlic cloves peeled and minced
  • 1 medium yellow onion chopped using Supersonic Chopper Tall
  • 1 large yellow pepper chopped using Supersonic Chopper Tall
  • 1 large red pepper chopped using Supersonic Chopper Tall
  • 1 tbsp Italian Herb Seasoning Blend
  • 1 tsp coarse kosher salt
  • 12-oz./250 g can evaporated milk
  • ¼ cup heavy cream
  • 1 tbsp cornstarch
  • ½ cup water
  • 1 cup mozzarella cheese shredded
  • 8 baguette slices ¼ in/.6 cm thick
  • 2 tbsp tomato oil (reserved from jar)
  • ¼ tsp Italian Herb Seasoning Blend
  • 2 tbsp Parmesan cheese grated

Directions

Make the pasta

  1. Preheat oven to 350° F/175°
  2. Prepare pasta according to package directions using the Microwave Pasta Maker and set aside.
  3. Place 1 tbsp. of reserved tomato oil in fry pan over medium heat cooking Italian sausage until browned and cooked through.
  4. Remove from fry pan and set aside. In same fry pan, heat additional 1 tbsp. reserved tomato oil over medium heat and sauté tomatoes, garlic, onions, peppers, seasoning blend and salt 2-3 minutes.
  5. Add milk and cream to fry pan. In small bowl, whisk cornstarch into water until dissolved, add to fry pan and bring sauce to a low simmer.
  6. Stir Italian sausage into sauce in fry pan.
  7. Combine pasta and sauce in UltraPro 3.7-Qt./3.5 L Casserole Pan and stir. Top with mozzarella cheese and bake 15-20 minutes until cheese is melted and casserole is warmed through.

Bake the crostini

  1. Place baguette slices into inverted UltraPro Casserole Pan cover. Using a pastry brush, brush tomato oil onto top side of baguette slices.
  2. Combine seasoning blend and Parmesan cheese and sprinkle on slices.
  3. Bake 12-15 minutes or until crispy.
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