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love this awesome penne with tomatoes, sausage, olives and cheese.

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PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES
PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES

Wow, this Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is incredibly flavorful and mouthwatering! It’s the ultimate pasta dish for any occasion, whether you’re hosting a big gathering or just want to indulge yourself with a smaller portion.

This recipe, originally published in Bon Appetit in 1995, is quite well-known. However, I personally feel that the original ingredients lack sufficient juiciness, prompting me to make a few adjustments. Additionally, I’ve included Italian sausage which I believe greatly enhances the overall flavor.

PENNE WITH TOMATOES, Italian Sausage, OLIVES AND TWO CHEESES
PENNE WITH TOMATOES, Italian Sausage, OLIVES AND TWO CHEESES

what ingredients do you need to make this delicious recipe?

  • olive oil
  • Italian sausage links, casings removed or ground Italian sausage
  • chopped onion
  • minced garlic
  • Italian Plum tomatoes I use San Marzano
  • dried basil
  • dried crushed red pepper
  • canned low-salt chicken broth or homemade
  • penne, rigatoni or ziti I used ziti
  • grated Havarti Cheese
  • sliced pitted brine-cured olives like Kalamata
  • parmesan cheese
  • chopped fresh basil
PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES
PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES

which tomatoes are the best or this recipe?

I chose Cento San Marzano organic tomatoes, but there are other brands just as good. Cento is readily available at my local HEB. Regardless of the brand, I recommend using authentic San Marzano tomatoes from Italy. You might come across San Marzano tomatoes labeled Italian Style, which are also good, but I prefer the ones that are the Product of Italy. They are sweet, in a thick broth, and truly the best. Click this link for my preferred Italian tomato choice in this dish: https://amzn.to/3LMOMML

Here is another favorite:https://amzn.to/4c5G72t

Need another great recipe using these delicious tomatoes?

Try my Chicken Cacciatore. Here’s the link: http://chicken cacciatore. This is a delicious recipe. It is a perfect dish when you are craving comfort food.

Chicken Cacciatore
Chicken Cacciatore

Try this easy recipe that uses a San Marzano pureed tomatoes; Instant Pot Meat Sauce easy instant pot meat sauce with pasta…

instant pot meat sauce with pasta
instant pot meat sauce with pasta

I hope you try these delicious recipes! They are delicious!

the best – penne with tomatoes, italian sausage, olives and two cheeses.

Hope you like this recipe and try it soon! I think it will become a favorite!

PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES

Penne with Tomatoes, olives and Two Cheeses

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Servings: 8 servings
Course: dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 6 tbsp olive oil
  • 3-4 Italian sausage links, casings removed
  • 2 cups chopped onion
  • 2 tsp minced garlic
  • 4 28 oz cans Italian Plum tomatoes I use San Marzano
  • 2 tsp dried basil
  • 1 1/2 tsp dried crushed red pepper
  • 2 cups canned low-salt chicken broth or homemade
  • 1 lb penne, rigatoni or ziti I used ziti
  • 2 1/2 cups packed grated Havarti Cheese
  • 1/2 cup sliced pitted brine-cured olives like Kalamata
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped fresh basil

Method
 

  1. Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat.  Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes.  Mix in tomatoes dried basil and crushed red pepper.  Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
    Preheat the oven to 375.  Cook the pasta in a large pot of boiling salted water until tender, but still firm.  Drain well. 
    Return the pasta to the same pot.  Toss with 3 tablespoons oil.  Pour the sauce over and toss to blend.  Mix in the Havarti Cheese.  Transfer to a 13×9 baking dish.  Sprinkle with the 1/2 cup of olives, then Parmesan.  
    Bake until pasta is heated through, about 30 minutes.  Sprinkle with fresh basil.  

Love this Springtime – Ziti with Prosciutto and Peas with Scallion Cream

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Ziti with Prosciutto, Peas and Scallion Cream
Ziti with Prosciutto, Peas and Scallion Cream

Looking for springtime dishes to make? This Ziti with Prosciutto, Peas and Scallion Cream is a perfect dish for spring. The cream sauce is cooked with loads of green onions, then pureed to a smooth consistency. Green onions are perfect this time of the year as well as the peas. I think it is a beautiful dish visually with it’s vibrant colors, but a beautiful tasting dish also.

Ziti with Prosciutto, Peas and Scallion Cream
Ziti with Prosciutto, Peas and Scallion Cream

Not that I followed their recipe to the T, but this recipe was on the cover of Food and Wine called Garganelli with Speck, Peas and Scallion Cream, and I immediately wanted to make it. I used Ziti and Prosciutto instead, but you know, that’s what cooking is all about. Using what you have and creating delicious dishes. Here is the Food and Wine link: https://www.foodandwine.com/recipes/garganelli-speck-peas-and.

Love Springtime – Ziti with Prosciutto and Peas with Scallion Cream

This is a delicious recipe. You can serve it alone with just some garlic bread or a nice salad. My Italian Salad would be great, a Wedge Salad too; even my Caesar Salad would be great! https://the2spoons.com/a-classic-beautiful-caesar-salad/

You need to make this recipe soon! Delicious and so Springtime!

Ziti with Prosciutto, Peas and Scallion Cream

Ziti with Prosciutto, Peas and Scallion Cream

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Servings: 4 servings
Course: dinner, Lunch, Main Course, pasta
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 6 medium garlic cloves, divided
  • 4 cups chopped scallions, green parts only (from 4 bunches)
  • 1 cup heavy cream
  • 1/4 tsp salt
  • 12 oz uncooked ziti
  • 1/4 cup unsalted butter cut into 1/2 inch pieces, divided
  • 1 1/2 cups sweet peas (6 oz)
  • 2 oz thinly slilced proscuitto, torn into 2 inch pieces
  • 2/3 cups Parmigiano Reggiano cheese, grated
  • 1 tsp lemon zest plus the juice from one lemon

Method
 

  1. Smash 3 garlic cloves.  place the scallions, cream, and garlic in a small saucepan.  Finely chop the remaining 3 garlic cloves to equal 1 tablespoon: set aside.  
    Bring the scallion mixture to a boil over medium-low heat.  Reduce the heat to low and simmer stirring occasionally until scallions are crisp-tender and the garlic is softened about 10 minutes. Pour the mixture into a blender.  
    Secure the lid, remove the center piece to allow steam to escape.  Place a clean towel over the opening and process until smooth, about 40 seconds.  Stir in the salt and set aside.  
    Cook pasta in a pot until al dente, reserving the water. Do not drain, you will add the pasta to the skillet later.    
    While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat.  Add the reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about a minute or so.  
    Using a spider or other slotted utensil, transfer the pasta to the skillet, reserving the cooking liquid.  Add the scallion cream mixture and the peas to the skillet.  Increase the heat to medium-high.  Add 1/4 cup reserved cooking liquid.  Cook., stirring and shaking the skillet constantly, until the pasta is tender and the sauce is loose and creamy about 2 minutes.  Remove from the heat, add the prosciutto, cheese, parsley, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.