Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

Health score
48%
Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce
45 min.
4
468kcal

Suggestions


Indulge your taste buds with a delightful dish that effortlessly combines the hearty flavors of spicy sausage and fresh zucchini, all enveloped in a luscious tomato cream sauce. Our Penne Rigate with Spicy Sausage and Zucchini is not just a meal; it's an experience that brings comfort food to a new level.

In just 45 minutes, you can whip up this vibrant dish that serves four, making it perfect for family lunches, easy weeknight dinners, or even special occasions. Each bite is a harmonious balance of protein from the hot turkey Italian sausage and the creamy richness of heavy whipping cream, complemented by the fresh taste of zucchini and the savory punch of garlic, thyme, and oregano. And let’s not forget the tantalizing kick from the crushed red pepper!

This dish is versatile enough to be enjoyed as a main course or a side dish, and its beautiful presentation is sure to impress. Topped with a generous sprinkle of Parmigiano-Reggiano and part-skim mozzarella, it transforms into a bubbly masterpiece baked to perfection.

Complete your meal with a fantastic wine pairing like a crisp McManis Family Pinot Grigio or a rich Campo Viejo Rioja Tempranillo, enhancing the flavors even further. Gather your loved ones, and get ready to dive into a dish that’s not only satisfying but also bursting with flavors that will leave everyone asking for seconds!

Ingredients

  • 28 ounce canned tomatoes whole canned
  • 0.3 teaspoon pepper red crushed
  • teaspoon thyme dried
  •  garlic clove minced
  • tablespoons cup heavy whipping cream 
  • ounces turkey sausage italian hot
  • 1.5 teaspoons oregano dried
  • 0.3 cup parmesan divided grated
  • 0.8 cup part-skim mozzarella cheese shredded divided
  • ounces penne pasta uncooked
  • tablespoons red wine vinegar 
  • Dash sugar 
  • 12 ounces zucchini quartered cut into 1/2-inch slices

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • sieve
  • baking pan
  • slotted spoon

Directions

  1. Preheat oven to 37
  2. Cook pasta according to package directions, omitting salt and fat.
  3. Drain; set aside.
  4. Heat a large nonstick skillet over medium-high heat.
  5. Add sausage to pan, and saut for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel.
  6. Add zucchini to pan; saut 3 minutes or until crisp-tender, stirring frequently.
  7. Add oregano and next 4 ingredients (through sugar); saut 1 minute, stirring constantly.
  8. Add vinegar; cook for 30 seconds or until the liquid evaporates.
  9. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture.
  10. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
  11. Remove pan from heat; stir in cream.
  12. Add pasta and sausage to tomato mixture; stir to combine.
  13. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray.
  14. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano.
  15. Bake at 375 for 20 minutes or until browned and bubbly.
  16. Wine Match: Highlight the acidic tomatoes and tame the spice with a McManis Family Pinot Grigio ($10), or pull out the earthy, meaty sausage and herb flavors with a Campo Viejo Rioja Tempranillo ($10). --Gretchen Roberts

Nutrition Facts

Calories468kcal
Protein21.63%
Fat24.73%
Carbs53.64%

Properties

Glycemic Index
56.77
Glycemic Load
21.8
Inflammation Score
-9
Nutrition Score
28.94173919118%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:467.61kcal
23.38%
Fat:13.15g
20.23%
Saturated Fat:6.65g
41.58%
Carbohydrates:64.18g
21.39%
Net Carbohydrates:56.86g
20.67%
Sugar:14.55g
16.17%
Cholesterol:48.7mg
16.23%
Sodium:902.28mg
39.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.87g
51.74%
Selenium:51.68µg
73.83%
Manganese:1.17mg
58.27%
Vitamin C:47.34mg
57.38%
Iron:8.5mg
47.21%
Phosphorus:432.64mg
43.26%
Vitamin B6:0.74mg
37.08%
Calcium:366.73mg
36.67%
Copper:0.64mg
32.15%
Potassium:1070.03mg
30.57%
Fiber:7.32g
29.28%
Vitamin B3:5.46mg
27.28%
Magnesium:107.41mg
26.85%
Vitamin B2:0.4mg
23.4%
Vitamin K:24.03µg
22.89%
Zinc:3.35mg
22.35%
Vitamin E:2.96mg
19.75%
Vitamin A:977.59IU
19.55%
Vitamin B1:0.28mg
18.9%
Folate:65.01µg
16.25%
Vitamin B5:1.39mg
13.94%
Vitamin B12:0.44µg
7.37%
Vitamin D:0.21µg
1.43%
Source:My Recipes