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Penne & Italian Sausage Bake

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“This is my adaptation of a recipe in a Liquor Control Board of Ontario magazine. I usually serve it with Caesar salad & garlic bread and its always been given "2 thumbs up" by my friends & family. You can increase the heat by using hot sausages & adding more cumin - or cayenne or red pepper flakes - according to your own taste! Please note that the starch in the pasta cooking liquid will thicken the sauce when the casserole is baking!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prick sausages in several places.
  2. Heat oil in a large, deep frying pan set over medium high heat.
  3. Add sausages& cook until evenly browned- about 8 minutes.
  4. Remove from pan& cut into 1/2 inch pieces.
  5. Add onions to fat remaining in pan& saute for about 5 minutes.
  6. Return sausages to pan.
  7. Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
  8. Drain excess fat from pan.
  9. Stir tomato sauce, basil& wine into sausage mixture.
  10. Bring to a boil, then reduce heat& simmer for 15 minutes.
  11. Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
  12. Drain- reserving 1/2 cup of the cooking water.
  13. Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
  14. Mix well.
  15. Combine Mozarella& Parmesan cheese and parsley.
  16. Stir into the pasta mixture.
  17. Bake in preheated 375F oven for 30 minutes.

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