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Firehouse Recipe of the Week: Penne Rigate with Italian Sausage and Basil

1 Comment


Recipe courtesy of Firefighter Kevin, Station 12


Penne Rigate with Italian Sausage and Basil 


  • 1 1/2 pounds Italian sausage
  • 4 cups penne pasta
  • 1 can of button mushrooms
  • 2 small zucchini's, diced
  • 2 small yellow squash, diced
  • 1 cup fresh parmesan
  • 1 can diced tomatoes
  • 1 fresh jalapeno, diced
  • 1 small red onion, diced
  • 1 bulb of garlic, minced
  • 1/2 cup of fresh basil, diced
  • 2 tablespoons Italian seasoning
  • Salt and pepper to taste
  • Olive oil, as needed


  1. Take a large saute pan and add a 1/4 cup of olive oil.
  2. Place pan over medium heat and start to cook the garlic.
  3. Then begin to cook the sausage in the same pan.
  4. When the sausage is about half cooked, add the zucchini, yellow squash and onion.
  5. When the veggies are half done add the mushrooms, tomatoes, and jalapeno.
  6. Add the basil and seasonings when the dish is nearly complete.
  7. Stir cheese in right before serving.
  8. Cook the pasta separately.
  9. Add pasta to dish before serving.


Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:


  Portland Fire & Rescue We Respond: Always Ready, Always There

  August 31, 2010

1 Comment



February 21, 2011 at 6:19 PM

Great recipe! I haven't made it for the fire station yet, but my family loved it. When I cooked it the first time, they said it looked and tasted like something served in a fine Italian restaurant.

Lubbock Fire Department

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