Creamy Sun-Dried Tomato & Sausage Penne

In this weeknight family favorite, milk, cream and cheese are simmered together to create a sauce that beautifully complements the subtle heat of Italian sausage. Use the flavorful oil directly from your jar of sun-dried tomatoes for a side of crispy, crave-able crostini.
18 Ingrédients
23 min
1
Make the pasta

Preheat oven to 350° F/175° Prepare pasta according to package directions using the Microwave Pasta Maker; set aside. Place 1 tbsp. of reserved tomato oil in fry pan over medium heat; cook Italian sausage until browned and cooked through. Remove from fry pan and set aside. In same fry pan, heat additional 1 tbsp. reserved tomato oil over medium heat and sauté tomatoes, garlic, onions, peppers, seasoning blend and salt 2–3 minutes. Add milk and cream to fry pan. In small bowl, whisk cornstarch into water until dissolved, add to fry pan and bring sauce to a low simmer. Stir Italian sausage into sauce in fry pan. Combine pasta and sauce in UltraPro 3.7-Qt./3.5 L Casserole Pan and stir. Top with mozzarella cheese and bake 15–20 minutes until cheese is melted and casserole is warmed through.

2
Bake the crostini

Place baguette slices into inverted UltraPro Casserole Pan cover. Using a pastry brush, brush tomato oil onto top side of baguette slices. Combine seasoning blend and Parmesan cheese and sprinkle on slices. Bake 12–15 minutes or until crispy.

In this weeknight family favorite, milk, cream and cheese are simmered together to create a sauce that beautifully complements the subtle heat of Italian sausage. Use the flavorful oil directly from your jar of sun-dried tomatoes for a side of crispy, crave-able crostini.
Instructions vidéo et ingrédients
Ingrédients
Pour: 8
Portion: 1 cup
½ lb./225 g ingredient":"penne pasta
8.5-oz./240 g jar sun-dried tomatoes with oil reserved
½ lb./225 g Italian Sausage casings removed
2 garlic cloves peeled and minced
1 medium yellow onion chopped using Power Chef® System
1 large yellow pepper chopped using Power Chef® System
1 large red pepper chopped using Power Chef® System
1 tbsp Italian Herb Seasoning Blend
1 tsp coarse kosher salt
12-oz./250 g can evaporated milk
¼ cup heavy cream
1 tbsp cornstarch
½ cup water
1 cup mozzarella cheese shredded
8 baguette slices ¼""/.6 cm thick
2 tbsp tomato oil (reserved from jar)
¼ tsp Italian Herb Seasoning Blend
2 tbsp Parmesan cheese grated