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Ingredients
- 1 c. uncooked penne
- Â Â Salt to taste
- 1/4 lb Italian sausage (preferably spicy)
- 1 c. well-seasoned Ratatouille - (packed) see * Note
- 2/3 c. bottled marinara sauce
- 1/4 c. grated Parmigiano-Reggiano cheese plus more
Directions
- Cook pasta in boiling salted water according to directions till al dente.
- Prick sausage with fork and brown in nonstick skillet over medium-high heat, turning as necessary, about 4 min. Drain on paper towels. Cut into thin slices (remove casing if tough).
- Wash out skillet. Add in sliced sausage, Ratatouille and marinara sauce. Bring to simmer. When pasta is cooked, reserve 1 c. cooking liquid. Drain pasta; add in to skillet along with cheese and some of reserved cooking liquid. Toss well. Taste and adjust seasoning and add in more liquid if pasta seems too dry. Serve warm with additional cheese on the side.
- This recipe yields 1 main-course serving;
- 2 first-course servings.
- Comments: This can also be made without sausage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 710 | |
| Calories from Fat 196 | 28% |
| Total Fat 21.85g | 27% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 773mg | 32% |
| Potassium 678mg | 19% |
| Total Carbs 100.49g | 27% |
| Dietary Fiber 6.0g | 20% |
| Sugars 10.73g | 7% |
| Protein 25.03g | 40% |
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