Penne With Chunky Garden Sauce

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"This recipe makes a lot, so is good for casual entertaining. It is too big for my family alone, so I often freeze half the sauce for a later meal. Leftovers can be mixed with cheese (your choice) and baked as a casserole."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (380.2 g)
  • Calories 550.7
  • Total Fat - 14 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 150 mg
  • Sodium - 713.2 mg
  • Total Carbohydrate - 85 g
  • Dietary Fiber - 13.4 g
  • Sugars - 6.6 g
  • Protein - 24.5 g
  • Calcium - 51 mg
  • Iron - 4.1 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil in large skillet and saute sausage, onions, carrot, and garlic. Cook until sausage is done lightly browned and carrots are tender.

Step 2

Add peppers, zucchini, and mushrooms, continue to saute until tender.

Step 3

Add tomatoes and tomato sauce, and seasonings. Simmer until thick.

Step 4

Meanwhile, heat a large pot of water to rolling boil. Add pasta and cook al dente.

Step 5

Drain pasta, place in large serving bowl. Add sauce, and toss to combine. Serve hot with parmesan cheese

Tips & Variations


No special items needed.

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