Penne With Chunky Garden Sauce
Recipe: #13389
July 26, 2014
Categories: Casseroles, Chicken Penne, Mushrooms, Canned Tomatoes, Chicken Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.