As Summer begins, our cooking turns from comfort food to quick and easy meals. This Penne Pasta with Italian Sausage goes together in about 20 minutes and can be easily changed to suit your taste. The original recipe from Betty Crocker uses Ham, but since we had some leftover Italian Sausage from the Sausage Potato Campfire Packets, I used that.
The addition of bottled Italian Dressing and fresh Parmesan Cheese gives it a real Italian flavor without a heavy sauce that hides the flavor of the squashes and Parmesan.
This Penne Pasta with Italian Sausage dish is best straight from the skillet but still tastes great after it has cooled…hmmm, maybe a cold salad. Just a thought.
- 1 box {16 oz} Penne Pasta
- 1 package {13-14 oz} Smoked Italian Sausage, cut diagonally
- 1 small yellow summer squash, sliced
- 1 small zucchini, sliced
- 1 tablespoon olive oil for cooking veggies
- ½ cup Italian Dressing {reduced fat is best}
- ¼ cup fresh basil, chopped
- ⅓ cup Parmesan cheese, grated
- Cook pasta according to the directions on the box
- Meanwhile, slice the squash, zucchini and sausage
- When the pasta is almost done, heat a skillet with olive oil, saute' the squash and zucchini until slightly soft
- Add sausage and cook about 2 minutes
- Drain and add pasta and Italian Dressing to skillet, heat through
- Remove from heat, sprinkle with cheese and basil
What is your favorite quick and easy meal?
Linking to…Gooseberry Patch
Brandon Dott is a chef who focuses on authentic American comfort food, from fried chicken to rich chocolate cake. He believes in the power of food to bring people together, and that food with soul can make the world a better place.
Do I add the Italian dressing with the pasta and heat it through or do I add it at the end with the basil and cheese? Thanks for sharing.
Sorry, I’ve corrected the recipe. Yes, add the dressing with the pasta and heat through.