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6

INGREDIENTS

Sausage with Penne:

  • 3 links hot Italian sausage (about 1/2 lb)
  • 3 links sweet Italian sausage (about 1/2 lb)
  • One 16 oz box penne pasta
  • 1 cup Elsie’s Lemon Vinaigrette or your favorite Italian dressing
  • Freshly grated Parmesan cheese

Elsie’s Lemon Vinaigrette:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup white vinegar
  • 1 tsp fresh lemon juice
  • 1 garlic glove, peeled and minced
  • 1/2 small onion, peeled and minced
  • 1 tsp chopped fresh cilantro leaves
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
SUGGESTED COOKWARE & APPLIANCES
  • large pot, large skillet, wooden spoon, potato masher
DIRECTIONS

Sausage with Penne:

  1. Bring a large pot of water to a boil.
  2. Cut a lengthwise slit down all the sausage links and peel off the casings. Heat a large skillet over medium heat. Add the sausage and cook, stirring frequently with a wooden spoon or using a potato masher to break up the larger chunks of meat, until the sausage meat is cooked through and no longer pink, about 20 minutes. Drain the sausage of excess liquid.
  3. Meanwhile, cook the pasta in the boiling water according to the directions on the box.
  4. Drain the pasta and pour it into a large bowl. Immediately pour in the dressing, followed by the cooked sausage, and mix well. Serve immediately, or cover and chill for at least 2 hours, or up to 6. Serve at room temperature, or microwave to heat. Sprinkle Parmesan cheese to taste on top just before serving.

Elsie’s Lemon Vinaigrette:

  1. In a glass jar or bowl, whisk together the olive oil, vinegar, and lemon juice. Add the garlic, onion, cilantro, salt and pepper and whisk until well blended. Serve immediately, or cover and store in the refrigerator for up to 1 week.