Sausage Penne With Zucchini And Goat Cheese Recipes

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BAKED PENNE WITH SQUASH AND GOAT CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 15



Baked Penne with Squash and Goat Cheese image

Steps:

  • For the topping: Preheat the oven to 400 degrees F.
  • Mix together the panko, olive oil and salt in a small bowl. Set aside.
  • For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

1/2 cup panko breadcrumbs
2 tablespoons olive oil
1/4 teaspoon kosher salt
4 tablespoons (1/4 cup) unsalted butter
2 shallots, chopped
1/4 teaspoon red pepper flakes
2 teaspoons kosher salt, plus additional for the pasta water
1/4 cup all-purpose flour
4 cups whole milk
8 ounces goat cheese
1 1/2 cups shredded mozzarella
One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons
1 pound penne rigate pasta
1/2 cup freshly grated Parmesan
1 pound broccoli rabe, trimmed and chopped into 1-inch pieces

SAUSAGE AND SQUASH PENNE

I love using frozen cooked winter squash because the hard work-peeling, chopping and cooking-is all done for me. - Jennifer Roberts, South Burlington, Vermont

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Sausage and Squash Penne image

Steps:

  • Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.

2 cups uncooked penne pasta
1 package (12 ounces) frozen cooked winter squash
2 tablespoons olive oil
3 cooked Italian sausage links (4 ounces each), sliced
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
Optional: Additional grated Parmesan cheese and minced fresh parsley

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Rigatoni with Sausage, Spinach, and Goat Cheese image

Steps:

  • Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
  • Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
  • Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

Salt to taste
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings removed
3/4 pound rigatoni
1 tablespoon chopped fresh parsley leaves
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
1/2 pint cherry, grape or sungold tomatoes
4 ounces fresh goat cheese
2 tablespoons freshly grated Parmigiano-Reggiano

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)

Provided by mytastytreasures

Number Of Ingredients 11



Baked Penne with Sausage, Zucchini, and Fontina Recipe - (4.2/5) image

Steps:

  • Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

3 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 pound HOT Italian sausage, casings
removed
1 onion, chopped
1 red bell pepper, chopped
Salt and Pepper
1 cup whipping cream
1 teaspoon dried oregano
1/2 pound fontina cheese,grated
1/2 lb penne pasta

ZUCCHINI SAUSAGE PASTA

"My husband and I enjoy the hearty flavor combinations in this meal," relates Karen Martis form Merrillville, Indiana. She often makes it with orzo and uses a can of zucchini in tomato sauce to speed preparation even further.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 11



Zucchini Sausage Pasta image

Steps:

  • In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 240 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1090mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

1 pound Italian turkey sausage links, casings removed
2 medium zucchini, sliced
1 can (15 ounces) tomato sauce
1 cup picante sauce
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
2 cups cooked small shell pasta
1/4 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

Categories     Herb     Pasta     Sauté     Vegetarian     Quick & Easy     Goat Cheese     Zucchini     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 6



Penne with Herbed Zucchini and Goat Cheese image

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
  • Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
  • Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon olive oil

SAUSAGE PENNE WITH ZUCCHINI AND GOAT CHEESE

I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.

Provided by Greeny4444

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Sausage Penne With Zucchini and Goat Cheese image

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta until just al dente.
  • While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
  • Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
  • Add the zucchini and cook until lightly carmelized, about 5 more minutes.
  • Season with salt and pepper.
  • Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
  • Drain the pasta and add it directly to the pan with the sausage and vegetables.
  • Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.

Nutrition Facts : Calories 498.6, Fat 13.9, SaturatedFat 3.6, Cholesterol 68.9, Sodium 707.8, Carbohydrate 79.9, Fiber 10.8, Sugar 5.2, Protein 16.3

12 ounces penne pasta, uncooked
1 tablespoon olive oil
8 ounces chicken sausage or 8 ounces turkey sausage, uncooked and casing removed
1 medium yellow onion, chopped
2 garlic cloves, thinly sliced
1 medium zucchini, sliced into half moons
salt, to taste
fresh ground black pepper, to taste
1/4 cup sun-dried tomato, oil-packed (or reconstituted in hot water)
1/2 cup chicken stock
1/2 cup goat cheese

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10



Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese image

Steps:

  • In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

1/4 cup olive oil
1 red onion, minced
6 ounces Pancetta, diced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
Salt and pepper
1 pint (16 ounces) cherry tomatoes, halved
1 tablespoon minced garlic
1/2 pound penne, cooked and drained
4 ounces (about 1 cup) goat cheese
2 tablespoons minced fresh basil

PENNE WITH ZUCCHINI AND SAUSAGE

I got the idea for this recipe from a can of S&W Ready-Cut Diced Tomatoes with Onion and Bell Pepper. The recipe calls for crumbled sausage but my husband and I like our sausage sliced over pasta. It also calls for the pasta to be cooked in the skillet but I cook mine separately and added it to the sauce just before serving. Turned out delicious

Provided by Little Grandma

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Penne With Zucchini and Sausage image

Steps:

  • Pre-heat oven to 325 degrees.
  • Heat a heavy skillet, preferably cast iron over medium to high heat.
  • Add the Olive Oil and Italian Sausage.
  • Brown Sausage for 5 minutes on each side.
  • Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
  • Cook for 35 minutes or until sausage is cooked.
  • While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
  • Cook until tender, approximately 10 minutes.
  • Add the tomatoes and oregano.
  • Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
  • You may add some pasta water if the sauce gets to thick.
  • Remove sauce from heat.
  • Season with pepper to taste and add the cooked pasta and toss.
  • Cover the pan and let sit a few minutes.
  • Slice the sausage and mix with pasta.
  • Serve with Grated Romano Cheese.

Nutrition Facts : Calories 567.2, Fat 28.9, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1072.7, Carbohydrate 55.1, Fiber 7.7, Sugar 3.3, Protein 22.9

1 tablespoon olive oil
4 Italian sausages
1/4-1/2 cup water
1 cup of chopped onion
4 cloves of minced garlic
1 cup of sliced zucchini
2 (14 1/2 ounce) cans of s&w ready-cut diced tomatoes with green pepper and onion
1 tablespoon dried oregano
8 ounces cooked penne pasta
1/4 cup grated romano cheese

PENNE WITH RADICCHIO AND GOAT CHEESE

I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8



Penne With Radicchio and Goat Cheese image

Steps:

  • Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  • Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
  • Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
  • When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams

1 1/2 pounds radicchio (2 large or 4 smaller)
Salt to taste
3/4 pound penne
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
3 ounces soft goat cheese (to taste)
2 tablespoons minced chives

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