Penne – Pan

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g penne
  • 5 sausages, fine, if possible without casing
  • 1 can tomato (s), peeled
  • 1 can corn
  • 1 bunch chives, finely chopped
  • 1 onion (s)
  • 2 cloves garlic)
  • 0.25 liter ¼ chicken broth
  • 1 pinch (s) sugar
  • MAZOLA olive oil
  • Cheese, grated
  • salt and pepper
  • Oregano, to taste
Penne – Pan
Penne – Pan
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Instructions

  1. Boil the penne al dente and drain.
  2. Meanwhile, roughly mash the sausages with a fork. Finely chop the onion and garlic, sauté in a large pan with olive oil, then add the sausage. Fry these while stirring and then deglaze with the canned tomatoes and the chicken stock. Simmer over a moderate heat for 15 minutes, then add the corn and after another 5 minutes add the chives, oregano and a pinch of sugar.
  3. Mix the penne with the sauce, season with salt and pepper, sprinkle with grated cheese and serve.
  4. Variant:
  5. Replace the corn with peas or take both.

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