"@thefeedfeed @tuttorossotomatoes (#ad) Winter Sundays are made for comfort and nothing says comfort better than a big ‘ole bowl of warm pasta! When you combine sweet sausage, heavy cream and quality chopped tomatoes you end up with a simple & family-friendly recipe that cannot be beat. Tuttorosso San Marzano Style Chopped Tomatoes in Puree are perfectly seasoned with sea salt and preserved using steam sealed flavor- loc™ which means you get unparalleled quality you can see and taste. I even snuck in some chopped zucchini to help give your family their daily dose of veggies. (They will never know!) Plan to make this Creamy Tuscan Sausage Penne this weekend. Your family will thank you!
#feedfeed #tuttorossotomatoes #comfortfood"
Creamy Tuscan Sausage Penne
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 6-8
Recipe Card
ingredients
- 1 pound penne pasta
- 1 pound ground sweet sausage
- 2 medium zucchini, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon fennel seeds
- 1 28-ounce can Tuttorosso San Marzano Style Chopped Tomatoes in Puree
- 2/3 cup heavy cream
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
- red pepper flakes, to taste
Method
Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, stirring occasionally. Drain, set aside.
Step 2
In a heavy pot or Dutch oven over medium heat, add sausage and cook until browned, 8 - 10 minutes. Using a slotted spoon, remove sausage from pan and set aside, reserving the drippings in the pan.
Step 3
Add zucchini to the pan and cook until browned, about 5 minutes. Add garlic and fennel seeds and cook until fragrant, about 1 minute.
Step 4
Add reserved sausage, Tuttorosso San Marzano Style Chopped Tomatoes in Puree, heavy cream, basil, salt and pepper. Stir to combine. Simmer on low heat for 5 minutes.
Step 5
Add cooked pasta to the sausage mixture. Sprinkle with cheese and basil before serving.