Thursdays Are For Cooking

| December 12, 2019


This recipe comes from

I found something very like it in Cosmopolitan back when that s–t was editor, trying to wake up us girls to how independent we could be. But I digress.

This is a basic recipe for a one-skillet meal, made with short pasta and mild or sweet Italian sausage.  I’ve made it with both, and find that the mild Italian has its good points, as does the sweet Italian… but then, when I think of sweet Italians, the sound of the late great Pavarotti fill my head and my mind goes wandering again. He’s the only tenor who could make me cry when he sang Nessun Dorma.

As I said, this is the most basic recipe for a good pasta and sausage dish, the advantage for it being that you use only one skillet to cook the entire thing, and it is all simmered on a low heat, and yes, use a cover on the skillet.

You can substitute chicken broth for water, and any other short pasta for penne (tubes), and add your own touches to the flavoring and seasoning, but in place of just parmagiano, perhaps Asiago would provide more flavor, and fresh garlic and basil (if you can get them) are always welcome in this dish. It also keeps well and is even better the next day, when it has had time to percolate in the refrigerator, so you might want to consider that when you make it.

Also, to thicken the sauce a bit, you might want to add some tomato paste.

The door to creative cookery is open on this one, so have fun with it, and remember to add things like a basket of good crusty bread, a tray of olives and cut vegetables to pass, a tasty dessert like a tiramisu or cheesecake, and good conversation around the table.



1-1/4 cups water

1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained

1 cup Hunt’s® Tomato Sauce

8 ounces dry penne pasta, uncooked

1/4 cup grated Parmesan cheese

3/4 pound Italian pork sausage


STEP ONE  Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.

STEP TWO Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.

STEP THREE Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.


Buon apettito! Ciao bella!


Category: Economy

Inline Feedbacks
View all comments
Jeff LPH 3, 63-66

Instead of crumbling the sausage, One of the Publix supermarkets sells ground sausage which I can buy and using penney makes cents.

Wilted Willy

I love ground sausage! I will stop by Publix and pick me some up!! We used to have a local butcher that made the best breakfast sausage in this world. Too bad he is gone now…………


Make your own country sausage, WW. You’ll need:

2 1/2 pounds ground pork, 30% fat

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 teaspoons finely chopped fresh sage leaves

2 teaspoons finely chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1 tablespoon light brown sugar

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

If you can’t get fresh herbs, dried is fine. Just back off on the amounts a bit.

Combine pork with all other ingredients and chill for 1 hour.

Form into 1-inch rounds.

Refrigerate and use within 1 week or freeze for up to 3 months.

For immediate use, saute patties over medium-low heat in a non-stick pan.

Saute until brown and cooked through, approximately 10 to 15 minutes.


Be a shame if some of that maple syrup from the pancakes spilled over on to the sausages.

5th/77th FA

Sounds tasty MiLady, and it’s different. I’ll give this one a shot. Have used AW1Ed’s sausage recipe before when he posted it last year(?). It was right tasty, ‘specially when it got dribbled with that maple syrup with waffles/pancakes. It was also right tasty when it got mixed in a bowl with some scrambled eggs, grits, and cheese. That sausage makes a good stuffing for a cat headed biscuit too.

No wine recommendation for the pasta ‘Ed?

And since there was no mention made of snaky stuff for the big game coming up Saturday (Go Army Beat Navy), I’ll just talk briefly about the porked beast shoulders I picked up at the K Roger today @ $.79 per pound. One of them fat boys will be smoked with a 12 pounder tray of yard bird wings (dry rub) and the other will be percurlated lowly in the crocked pot for some pulled porked beast sammiches. Be some more of those little smokies (beef beast) wrapped in bacon and crescent rolls baked up in little piggies forms. Case of Yuenglings are on ice as we speak. Jug of Merlot for the Ladies and some Crown…just because.

5th/77th FA

Yessum, keyed in on that. Done checked the freezerator and pulled out a pack of mild Eyetalian. Even got the grated parmy cheese in stock.