This Penne Pasta with Sausage and Greens one of my favorite “sweep the kitchen” recipes. It’s a no brainer pasta and sauce dish with a little Italian sausage and whatever frozen greens I happen to have on hand (I “sweep the kitchen” and use the leftovers). I sprinkled a little feta over top of the pasta for an extra kick and that was all I needed to make a super tasty and filling dish that kept me running all week. I like simple!
I actually planned to make this Penne Pasta with Sausage and just broccoli, but then realized that I had far less broccoli left over from week one than I thought, so I added in a little of my leftover spinach as well. This recipe would also be really good with some sautéed zucchini if you don’t have spinach or broccoli, or happen to have a glut of zucchini from your garden. It’s really hard to go wrong with pasta and sauce, am I right?
The Italian sausage really added a lot of flavor to the pasta as well. Italian sausage is seasoned with a ton of herbs and spices, and as the pasta sits in the refrigerator, all of those glorious herbs infuse out into the entire dish. I used hot Italian sausage, but you could also use sweet or mild Italian sausage instead.
So here it is… The SNAP Challenge week three main menu item, Penne Pasta with Sausage and Greens!
Penne Pasta with Sausage and Greens
Penne Pasta with Sausage and Greens
- 13 oz package penne pasta* ($1.49)
- 1 Tbsp olive oil ($0.16)
- 3 links Italian sausage (about 12 oz.) ($2.99)
- 2 cloves garlic ($0.16)
- 1 medium onion ($0.42)
- 28 oz can crushed tomatoes ($1.39)
- 6 oz can tomato paste ($0.56)
- 1 tsp basil ($0.10)
- 3/4 tsp salt ($0.05)
- Freshly cracked pepper ($0.05)
- 1/2 Tbsp brown sugar ($0.02)
- 1/4 lb frozen broccoli ($0.47)
- 1/4 lb frozen spinach ($0.47)
- 2 oz feta ($0.87)
- Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
- While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
- While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
- Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
- By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step by Step Photos
Begin by cooking 13oz. (or 12oz.) penne pasta according to the package directions. While the pasta is cooking, begin the sausage and sauce. Brown 3 links, or about 12 oz. Italian sausage in a pot with 1 Tbsp olive oil over medium heat. You only need to cook them for about five minutes, or until they’re firm enough to slice. They will cook more later. If your sausage is not in links, simply brown it and break it up into pieces as you go.
While the sausage is browning, dice one onion and mince two cloves of garlic.
Remove the sausage to a cutting board, and add the diced onion and minced garlic to the pot in its place. Sauté the onion and garlic while you slice the sausage into medallions.
The moisture from the onion will dissolve the delicious browned bits off the bottom of the pot as they sauté. Add the sliced sausage back to the pot, and continue to sauté until the sausage medallions are cooked through (about 5 more minutes).
Next, add a 28oz. can of crushed tomatoes, a 6oz. can of tomato paste, 1 tsp dried basil, 1/2 Tbsp brown sugar, 3/4 tsp salt, and some freshly cracked pepper. Stir until these ingredients are combined and allow them to continue to heat through, stirring often. At this point the pasta is probably finished boiling as well, so you can drain it in a colander until you’re ready to add it to the pot.
Once the sauce is heated through, add 1/4 lb. frozen broccoli florets and 1/4 lb. frozen spinach to the pot. This part is flexible too, so you can just estimate 1/4 of a one pound bag of each of the frozen vegetables. Stir and allow the sauce and vegetables to heat through again.
Once the vegetables have heated through, add the cooked and drained pasta, and stir to combine.
Finally, add 2 oz. crumbled feta, then stir to combine again.
And there you have it! One big ol’ pot of inexpensive deliciousness! Or you can call it Penne Pasta with Sausage and Greens. ;)
Every time I’ve eaten this this week, I’ve wanted a second helping. Not because I’m still hungry, but because it was so tasty and so delicious! The Italian sausage really makes the dish.