Smoky Sausage and Roasted Tomato Penne

• 8 oz penne
• 12 oz smoked sausage, sliced
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Preheat oven to 400°F. Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add sausage and cook until browned.
3. 3 Add onion and garlic to the skillet, cook until softened.
4. 4 Stir in smoked paprika and red pepper flakes.
5. 5 Add roasted tomatoes, chicken broth, and bring to a simmer.
6. 6 Cook penne according to package instructions; drain and add to the skillet.
7. 7 Toss everything together until well combined and heated through.
8. 8 Stir in fresh basil.
9. 9 Serve hot with grated Parmesan cheese on top.

Equipment

• Oven
• Skillet
• Cutting board
• Knife

Variations

• Add spinach for extra greens.
• Substitute penne with your favorite pasta shape.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute chicken broth with vegetable broth for a vegetarian version.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a quicker version, use canned diced tomatoes instead of roasting fresh ones.
• Add a splash of cream for extra richness if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to prevent drying out.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a little extra broth.

Serving Suggestions

• Pairs well with a crisp green salad or garlic bread.

FAQ