Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped onion

  2. 1 teaspoon minced garlic

  3. 3 tablespoons Crisco® Pure Olive Oil , divided

  4. 1 (14 1/2 oz.) can chicken broth

  5. 1/2 teaspoon black pepper

  6. 1 1/4 pounds mild Italian sausage links

  7. 2 medium green peppers, quartered lengthwise

  8. 8 ounces uncooked dry penne pasta (2 1/2 cups)

  9. 1 1/2 cups grape or cherry tomatoes, halved lengthwise

  10. 1/4 cup fresh basil, cut in very thin strips

  11. 1/3 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Photo by: Crisco® Cook onion and garlic in 2 tablespoons olive oil in large saucepan over medium heat 5 minutes or until almost tender. Add chicken broth and black pepper. Bring to a boil over high heat. Reduce heat to medium and simmer until reduced to 1 cup, about 10 minutes.

  2. Heat grill to medium-low heat. Grill sausages, turning frequently, about 15 minutes or until no longer pink in center and internal temperature reaches 160°F. While sausages are cooking, brush green pepper with remaining 1 tablespoon olive oil. Grill 6 to 7 minutes or until crisp-tender. Remove skin from peppers if desired; coarsely chop.

  3. Cook pasta according to package directions; drain. Combine pasta, peppers and broth mixture in large bowl; toss to coat. Add tomatoes and basil; mix well. Spoon onto large serving platter. Cut sausages in half lengthwise. Arrange over pasta mixture. Top with Parmesan cheese. Yield: 4 servings.


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