Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package penne pasta

  2. 1/2 pound spicy Italian sausage

  3. 1/4 red onion, diced

  4. 4 cloves garlic, minced

  5. 2 tablespoons olive oil

  6. 1/4 teaspoon dried oregano

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon ground black pepper

  9. 1/8 teaspoon crushed red pepper flakes

  10. 1/4 cup Marsala wine

  11. 1 yellow bell pepper, chopped

  12. 1 red bell pepper, diced

  13. 1 zucchini, diced

  14. 1/2 cup fresh sliced mushrooms

  15. 2 cups chicken stock

  16. 1/4 cup blanched green peas

  17. 3 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain. Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes. After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.


Send feedback