Sausage and Snap Pea Penne Recipe

Update Servings
  • 6 Premio Mild Italian Sausages
  • 6 tablespoons butter
  • 2 garlic cloves - minced
  • 1/2 yellow onion , finely chopped
  • 1 cup chicken broth
  • 1/4 cup chopped button mushrooms
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons basil
  • 1/4 cup frozen peas
  • 1/4 cup fresh sugar snap peas (in pod)
  • 1 handful of fresh spinach leaves, stems removed and torn in half
  • 1/4 cup shredded Romano
  • 1/4 cup shredded Parmesan
  • 1 pound penne, cooked al dente
25 mins
  • Heat broiler. Broil sausages on wire rack over pan for 7 minutes on each side.
  • Slice 2 sausages into thin rounds and set all aside.
  • Melt 3 Tbsp. butter over medium heat in large deep skillet; saute garlic and onions, about 1 minute.
  • Add mushrooms, pepper, and salt; cook 2 minutes.
  • Add rest of butter and frozen peas. Stir while cooking until all butter is melted.
  • Add chicken broth, sliced sausage, and fresh herbs. Lower to med/low heat and cook 1 minute, stir while cooking.
  • Add sugar snap peas and spinach. Stir and cook 30 seconds - just long enough to wilt spinach.
  • Pour sauce over penne in serving bowl, placing remaining 4 sausages around edges and sprinkle with cheeses.
  • Serve!
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