Recipe of the Month

October 2014: Penne Pasta with Sausage & Peppers


This pasta dish is a great transition into fall because it is hardy, yet still light at the same time. It is very easy to prepare and makes about 6 servings- making it great for leftovers throughout the week. Are you a vegetarian? Substitute Field Roast Italian Sausage instead. Celiac? Try using a quinoa penne. No real gluten issues? Einkorn pasta is a great option- it’s an ancient grain that’s never hybridized, making it a lower gluten alternative to modern wheat; it also has more nutrients, vitamins & minerals than regular wheat. 

Makes about 10 cups, for 6 servings
Adapted from Cooking Light


  • 6 ounces sweet or hot Italian sausage, or vegetarian Italian sausage (brand: Field Roast)
  • 1 teaspoon olive oil
  • 2 large red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon fennel seeds, crushed
  • 1, 16-ounce jar marinara sauce
  • Salt and pepper, to taste
  • 1 pound dried penne or ziti
  • 6 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley


  1. Put large pot of salted water on to boil for cooking pasta
  2. In a large skillet over medium-high heat, brown sausage breaking it up into small pieces, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towel. Wipe out skillet.
  3. In the same skillet, heat oil over medium heat. Add bell peppers and onion, cook until softened, 5 to 8 minutes. Add garlic and fennel seeds and cook for 1 minute more. Add marinara sauce and sausage. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper.
  4. Meanwhile, cook penne (or ziti) in boiling water until el dente, 8 to 10 minutes. Drain and place in a large warm bowl. Add sauce and toss to coat. Serve immediately, sprinkle with Parmesan and parsley.

Calories: 455, Protein: 20g, Fat: 11g, Carbs: 69g, Sodium: 800mg