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Penne with Peppers and Sausage

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1 lb. John Morrell Skinless Smoked Sausage
2 Bay leaves, imported
1/2 tsp. Basil, dried, leaves
2 Onions, purple, in 1 inch pieces
1/2 tsp. Thyme, dried, leaves
1/2 tsp. Oregano, dried, leaves
5 Garlic cloves, crushed
1/2 tsp. Sage, dried, rubbed
2 Peppers, bell, red, in 1" cubes
1/4 tsp. Chile, dried, hot, red, flakes
2 Peppers, bell, yellow, in 1" cubes
1/4 tsp. Pepper, black, freshly ground
16 oz. Tomatoes, Italian, plum
3 tbsp. Parsley, chopped
1 lb. Penne 1 tsp. Worcestershire
1/2 cup Wine (optional)


Heat a skillet over moderate heat, add John Morrell Skinless Smoked Sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings. Cook at a simmer, covered, stirring occasionally, for about 10 min., adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency. In the meantime, cook penne until al dente in ample boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley.

Serving Size

6 servings