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  • Sausage & Snap Pea Penne
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    Sausage & Snap Pea Penne



    • 6 Premio Mild Italian Sausages
    • 3/4 stick butter
    • 2 cloves minced garlic
    • 1/2 yellow onion finely chopped
    • 1 cup chicken broth
    • 1/4 cup chopped button mushrooms
    • salt & pepper to taste
    • 2 TBS chopped fresh flat leaf Parsley & 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 lb. penne, cooked al dente

    How to make Sausage & Snap Pea Penne:

    Heat broiler. Broil Premio Sweet/Mild Italian Sausage on wire rack over pan for 7 minutes on each side. Slice sausages into thin rounds and put all aside.

    Melt 3 TBS 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, cook stirring until all butter is melted. Add chicken broth, sliced sausage and fresh herbs. Lower to med/low heat and cook stirring 1 minute. Add sugar snap peas and spinach. Stir & cook 30 seconds- just long enough to wilt spinach. Pour sauce over penne in serving bowl, top with sausage and sprinkle with parmesan cheese.

    Serves 4-6 people

    Prices may vary based on the store, location, and time of year. Cooking & Preparation time may also vary.


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