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Penne wtih Smoked Sausage and Broccoli


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  • 2 tbsp extra-virgin olive oil
  • 12 oz smoked sausage, sliced
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 sp dried Italian herb seasoning
  • 1/2 tsp each salt and pepper
  • 1 can (28oz) tomatoes
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 4 cups penne pasta
  • 4 cups broccoli florets
  • 2 cups shredded Fontina cheese
  • 1/2 cup grated Parmesan cheese


Servings 8


Step 1

In large skillet, heat half of the oil over medium-high heat; sauté sausage until browned, about 8 minutes. Transfer to bowl. Drain fat from pan.

Add remaining oil to pan; cook onions, garlic, herb seasoning, salt and pepper over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomatoes and tomato paste, mashing with potato masher; bring to boil. Return sausage to pan; reduce heat and simmer until thickened, about 15 minutes. Stir in parsley.

Meanwhile, in large saucepan of boiling salted water, cook penne for 7 minutes. Add broccoli; cook until tender-crisp and penne is al dente, about 1 minute. Drain and return to pot.

Add sauce; toss to coat. Transfer to 12-cup (3 L) oval glass baking dish. (Make-ahead: Let cool for 30 minutes. Cover and refrigerate for up to 24 hours; add 10 minutes to baking time.)
Sprinkle with Fontina and Parmesan cheeses. Bake in 375°F (190°C) oven until bubbly, about 30 mintes.

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