Baked Penne Pasta with Homemade Sausage

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 pound pork
  • 1 tablespoon tarragon
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon crushed red pepper
  • 1 cup onion, chopped
  • 3 thyme leaf sprigs
  • 1 bay leaf
  • 2 cups red wine
  • 1 28 ounce can tomatoes, diced
  • 2 cups cooked corn penne pasta, cooked according to package
  • 1 cup Ricotta cheese
  • 1 cup Italian blend cheese, shredded
  • Salt and freshly ground black pepper


Preheat oven to 400 degrees F.

In a large mixing bowl, combine pork, tarragon, cayenne pepper, garlic powder, onion powder, crushed red pepper, 1 tablespoon salt and 2 teaspoons black pepper. Let sit in refrigerator for 30 minutes or overnight.

In a large oven proof skillet or Dutch oven over medium high heat, sauté oil and pork until brown, about 7 minutes. Make sure to stir and break up pork into pieces while browning. Add onions and cook until translucent, about 5 minutes, stirring constantly.

Add thyme, bay leaf, and red wine, and simmer over medium low heat for 5 minutes, scraping bottom. Stir in tomatoes with juice and simmer covered over low heat for 1 hour, stirring occasionally. Stir in pasta. Season with salt and black pepper. Dot with Ricotta chunks and evenly sprinkle shredded cheese over top.

Bake in oven for 15-20 until cheese is melted and golden brown.
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