Thursday, March 9, 2017

Sausage and Penne with Creamy Tomato Sauce


You might remember seeing our recipe for Creamy Italian Chicken on the blog last week. It was a HUGE hit! I got so many comments about how easy and delicious it was that I decided to explore some similar recipes and have part of this blog focused on one-pot meals that are also made from real ingredients.

So many of the recipes I see floating around are full of convenience foods like canned soup, instant potato, and sodium-filled seasonings. Growing up on a farm with beautiful gardens, I like to incorporate as much fresh and homemade ingredients as possible.

I love the acidity from the tomato with the creamy fresh ricotta and cream cheese. The added tomato paste really gives it a nice tomato flavor without being overly saucy or watery. For an extra bit of nutrition, you can stir in some fresh spinach at the end.

I made this with fresh chicken sausage, but I've also tested with regular Italian Sausage and Hot Italian Sausage and all are delicious!

Enjoy!!




Sausage and Penne with Creamy Tomato Sauce

serves 4

  • 2 C penne pasta
  • 2 C beef broth
  • 1 lb uncooked sausage, without casings or cut 1/2"
  • 2 Tb tomato paste
  • 1 12oz can diced tomatoes (I prefer tomato basil or fire roasted)
  • 2 cloves of garlic, chopped 
  • 1 small onion, chopped small
  • 1 t basil 
  • 1/2 t oregano
  • 1/2 t thyme
  • 1/4 t red pepper flakes
  • 2 Tb E.V.O.O

    Add after cooking
  • 3 oz cream cheese
  • fresh ricotta and parsley for topping


Long Method

Sauté -Set your pressure cooker to sauté, add a few swirls of E.V.O.O, about 2-3 tablespoons. Add your sausage and onion, frying for about 5 minutes. The Sausage will be half way done. 

Add Remaining Ingredients - Add your tomato paste and stir. Add the remainder of the ingredients, except the last two.

Cook - Close you lid and cook on high/manual for 7 minutes + 5 minutes NPR, then switching to quick release.

Add cheese - Open lid and stir in the cream cheese.

Serve - Top with Ricotta and Fresh Parsley.

*TIP - if your sauce is too thin, add a little extra cream cheese or 1/2 C of Parmesan!

Quick Method

Add ingredients - Add all ingredients except last two.

Cook - Close you lid and cook on high/manual for 7 minutes + 5 minutes NPR, then switching to quick release.

Add cheese - Open lid and stir in the cream cheese.

Serve - Top with Ricotta and Fresh Parsley.

*TIP - if your sauce is too thin, add a little extra cream cheese or 1/2 C of Parmesan!




3 comments:

  1. What the hell is EVOO????

    ReplyDelete
  2. This was delicious! Perfect weeknight supper. Thanks for the recipe!

    ReplyDelete

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