Grilled Italian Sausage and Peppers over Penne Pasta

Prep Time 30 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 3/4 cup chopped onion
  • 1 tsp. minced garlic
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 (14 1/2 oz.) can chicken broth
  • 1/2 tsp. black pepper
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 lbs. mild Italian sausage links
  • 2 medium green peppers, quartered lengthwise
  • 8 oz. uncooked dry penne pasta (2 1/2 cups)
  • 1 1/2 cups grape or cherry tomatoes, halved lengthwise
  • 1/4 cup fresh basil, cut in very thin strips
  • 1/3 cup shredded Parmesan cheese

Directions

  • Step 1

    COOK onion and garlic in 2 tablespoons oil in large saucepan over medium heat 5 minutes or until almost tender. Add chicken broth and black pepper. Bring to a boil over high heat. Reduce heat to medium and simmer until reduced to 1 cup, about 10 minutes.

  • Step 2

    COAT unheated grill pan with cooking spray. Heat grill to medium-low heat. Grill sausages, turning frequently, about 15 minutes or until no longer pink in center and internal temperature reaches 160°F. While sausages are cooking, brush green pepper with remaining 1 tablespoon oil. Grill 6 to 7 minutes or until crisp-tender. Remove skin from peppers if desired; coarsely chop.

  • Step 3

    COOK pasta according to package directions; drain. Combine pasta, peppers and broth mixture in large bowl; toss to coat. Add tomatoes and basil; mix well. Spoon onto large serving platter. Cut sausages in half lengthwise. Arrange over pasta mixture. Top with Parmesan cheese.

Serving size
(1/4 of recipe)

  • Calories 620
  • Calories from Fat300g
  • Total Fat 33g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 1280mg
  • Potassium 0mg
  • Total Carbohydrates 54g
  • Dietary Fiber 4g
  • Sugars 8g
  • Protein 27g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet