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roasted garlic penne with sausage and peppers - ingredients: 8 oz penne rigate fc, 2 medium heads garlic, 1/4 cup extra virgin olive oil, divided fc, 1 medium green pepper, diced, 1 medium red pepper, diced, 1 medium yellow pepper, diced, 1 (12 oz) package fully cooked italian style chicken sausage, sea salt fc, freshly ground pepper fc, shredded parmesan cheese fc. Cooking directions: preheat oven to 400° f. Cut top off garlic heads just enough to expose the cloves. Place each head of garlic on a square of foil. Drizzle 1/2 tbsp oil over exposed cloves on each head and wrap foil to seal. Place wrapped garlic on a small pan and roast 40 minutes. Cool garlic 10 minutes. Squeeze garlic cloves out of the head into a small bowl; Add 1 tbsp oil and mash with a fork. Cook pasta according to package directions; Drain, do not rinse. Meanwhile saute peppers in remaining 2 tbsp oil just until tender, about 5 minutes. Slice sausage links 1/4" thick; Add to peppers and heat through. Add hot, drained pasta and garlic with oil, toss to coat. Season with salt and pepper to taste. Serve sprinkled with cheese. Makes 4 servings. Fc = food club brand
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make dinner a delight! Our food club penne rigate deliciously embraces sauce for maximum delight. Try our roasted garlic penne with sausage and peppers recipe!
cooking directions: bring - water (salt is optional) to a rapid boil using approximately 1 quart of water for each 4 ounces of dry penne rigate. Add - penne rigate. Return - water to a rapid boil. Cook, uncovered approximately 10 to 12 minutes, stirring frequently. Drain - for salads and baked dishes, rinse in cold water. For pour-over sauce, rinse in hot water. Cooking instructions are a guideline and may be altered slightly.
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