Firehouse Recipe of the Week: Penne Rigate with Italian Sausage and Basil
Aug 31, 2010 at 8:17 AM 1 Comment
Recipe courtesy of Firefighter Kevin, Station 12
Penne Rigate with Italian Sausage and Basil
Ingredients:
- 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
Preparation:
- Take a large saute pan and add a 1/4 cup of olive oil.
- Place pan over medium heat and start to cook the garlic.
- Then begin to cook the sausage in the same pan.
- When the sausage is about half cooked, add the zucchini, yellow squash and onion.
- When the veggies are half done add the mushrooms, tomatoes, and jalapeno.
- Add the basil and seasonings when the dish is nearly complete.
- Stir cheese in right before serving.
- Cook the pasta separately.
- Add pasta to dish before serving.
Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:
- Sausage and Pepper Skewers
- BBQ Chicken Burritos
- Grilled Polish Sausage with Sauerkraut
- Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice
- Easy as Pie Peach Cobbler
- Garlic Basil Shrimp
- Watermelon Hors d'Oeuvres
- Seafood Fettuccine
- Pot Roast
- Sweet and Sour Pork
- Sauteed Chicken with Ancho-Orange Sauce
- Shrimp Fried Rice
- BBQ Flank Steak with Chipotle Mayo
- Caramel-Pecan Brownies aka Eeeeeevil Brownies
- Citrus-Roasted Salmon
- Coconut Shrimp
- Chicken with Black Bean Salsa
- Brown Rice, White Fish, Spinach Salad
- Three Cheese Scalloped Potatoes
- Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffeecake, Traditional Eggs Benedict with Fresh Hollandaise
- Hazmat Wraps
- Corned Beef and Cabbage and Irish Blackberry Sorbet
- Favorite Chocolate Chip Chewy Toffee Cookie Surprise
- Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti
- Honey-Orange Marinated Salmon
- Enchiladas, Spanish Rice, and Honeymoon Salad
- Pumpkin Dessert
- Roasted Asparagus with Balsamic Browned Butter
- Good for the Belly Beef Stew
- Chicken with Black Bean Salsa
- Oven-Roasted Sweet Potatoes and Onions
- Chicken and Strawberries over Mixed Greens
- Carmel-Pecan Rolls
- Cajun Oven-Fried Chicken
- Green Chile-Chicken Casserole
- Sweet Potato Souffle
- Spicy Peanut Noodles with Shrimp
Portland Fire & Rescue We Respond: Always Ready, Always There
August 31, 2010
1 Comment
Brady
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.
Brady
Lubbock Fire Department
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