Italian Garden Penne

This recipe is perfect for those 100 degrees days in Texas or quick meal during the week.

 

• 1 lb of penne pasta, cooked accorded to the package
• 1lb of Italian sausage, (mild, hot, sweet, or cheese you pick your favorite flavor)
• 8oz of fresh whole milk mozzarella cheese, cut up in to bite size pieces
• 10.5 oz of cherry tomatoes whole or cut in half
• 1 cup of fresh basil
• 1 teaspoon of garlic, minced
• 1/2 cup of Kraft's  roasted red pepper dressing
• 2 Tablespoons of oil
• 1 cup of fresh Parmesan Cheese

 

1. Heat oil in a large skillet over medium heat, with skin on place Italian sausage into the skillet. Cook on all sides until it reaches 165 degrees. Place onto a cutting board allow them to rest for about 7 mins. Slice into bite size pieces. (at this time if you notice the sausage is still a little pink, you can finish cooking the sliced sausage with the tomatoes.)
2. In the same large skillet add the garlic and cherry tomatoes until tomatoes are warm, add the mozzarella cheese. Cook until cheese is melted. Add the sausage back into pan.
3. Add the cooked pasta, dressing, and basil. Toss everything together,cook for a few mins until warm.