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Mini Penne & Italian Sausage with Zucchini Sauce Recipe

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This recipe for Mini Penne & Italian Sausage with Zucchini Sauce, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loralee Bowen - Atlantic Ward
Added: Monday, March 31, 2008


1 lb. Italian sausage, crumbled
1/3 cup extra virgin olive oil
2 medium zucchini, chopped (2 cups)
1 cup chopped plum tomatoes (approx. 4)
10 fresh basil leaves, torn
2 cloves garlic, minced
1 tsp. salt.
1/8 tsp. ground black pepper
1-16 oz. box Mini Penne (Barilla)
1 Tbs. chopped parsley
¼ cup grated Parmesan cheese

Cook sausage in large skillet over medium-high heat 6-7 minutes or until cooked through, stirring occasionally. Remove from skillet; set aside. Heat oil in skillet; sauté zucchini, tomato, basil, garlic and seasoning 6-8 minutes or until vegetables are tender, stirring occasionally. Add sausage. Cook Mini Penne according to package directions. Drain, reserving ½ cup pasta water. Return pasta to pot. Add sausage mixture to hot pasta. Toss, adding reserved pasta water to desired consistency. Serve topped with cheese and parsley.




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