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Italian Sausage Penne with a Herb Garlic Broth

Italian Sausage Penne with a Herb Garlic Broth

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Servings: 2
Recipe by: Rae


1/2 lb ground Italian sausage
1/2 cup red pepper, cut into strips
1/2 cup yellow pepper, cut into strips
1 cup yellow onion, sliced
2 TBSP garlic, minced
1 TBSP canola oil
1/2 tsp red pepper flakes
1/4 tsp kosher salt
1/2 tsp basil
1/2 tsp oregano
1 tsp parsley
1/4 tsp fennel seeds
2 cups chicken broth
2 TBSP unsalted butter, room temperature
1/2 lb penne pasta
fresh grated Parmesan cheese


1. Partially cook the penne pasta, about 2 minutes shy of the box directions.

2. In a dutch oven heat oil over medium-high heat. Break up sausage into about 1 inch pieces and brown well.

3. Reduce heat to low and add the onions and peppers and cook, stirring constantly, 2 minutes.

4. Stir in the garlic and reduce heat to low.

5. Stir in the salt and spices and cook for 5 minutes.

6. Add broth, turn up heat and bring to a boil then reduce heat to low and simmer for 10 minutes.

7. Stir in the pasta and turn heat to medium, cook until pasta absorbs most of the liquid.

8. Turn off the heat and stir in the butter, add salt and pepper if needed.

9. Serve topped with fresh grated Parmesan cheese.

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Italian Sausage Penne with a Herb Garlic Broth

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