Grilled Italian Sausage and Peppers over Penne Pasta
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