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Penne in Tomato Sausage Sauce
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Recipe Information
Terri Mck


  • 4 tbsp (60 ml) olive oil
  • 1 to 2 bags uncooked penne
  • 6 bottles of Classico Tomato and Herb pasta sauce
  • 6 packages Hilshire hotlink, Cajun, or Italian, cooked sausage links
  • 1 bottle dry white wine
  • 6 cloves garlic
  • 1-1/2 cups (350 ml) grated parmasen cheese
  • 1 cup (225 ml) fresh chopped parsley
  • Add in large pot all bottles of the brand name Classico Sauce, cook on med-low heat.
  • Meanwhile, cook pasta, drain, reserve.
  • In 2 large skillets on medium heat add oil to each, about 2 tbsp
  • Add sausages to each pan, lightly brown each side.
  • Remove sausages from pan and place on cutting board.
  • Cut each sausage into 1/2-inch pieces, like quarters.
  • Once cut add sausages back to each pan, don't over crowd, you need to cook until inside is lightly brown.
  • Once cooked distribute chopped garlic evenly to each pan.
  • Pour in about 1/2 cup (125 ml) or little more of wine, into each pan, cook until reduced to almost nothing, scrape bottom and blend into sauce well.
  • Add cooked sausages to tomato sauce, cook about 10-15 minutes.
  • Make sure to pour all the drippings from each pan into sauce, blend well.
  • Remove from heat, add pasta to sauce, then add cheese and parsley, toss and serve.
  • Serve dish with same wine used for cooking.
This is a fabulous dish and it get's even more flavourful when it's been sitting around for a while. Serve this easy dish and you can't go wrong, plus you have lots to work with when serving your guests.

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