Photo: Chiara Conti
Penne with Italian Sausage, Spinach and Bread Crumbs
14 ingredients
Serves 6.
openrecipes
Pasta dishes are often an ideal way to entertain during the week. Many require nothing more than assembling a few ingredients in a large bowl and tossing them together with just-cooked pasta. You can spice up the dish with hot, rather than mild, sausage, if desired.
Estimated Nutrition (whole recipe, rough)
628
Calories
38g
Protein
44g
Fat
18g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Coarse salt, to taste
- 1 lb. penne
- 2 Tbs. extra-virgin olive oil
- 1 1/2 lb. sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 1/4 cup dry red wine
- 6 oz. baby spinach leaves
- 1/2 cup olive oil-packed sun-dried tomatoes, drained and chopped
- 2 tsp. fennel seeds, crushed
- 1/4 tsp. red pepper flakes
- 1/2 cup crushed seasoned croutons
- 1/2 cup shaved pecorino romano cheese, plus more for serving
- 1/2 cup heavy cream, warmed
- Freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes