Cook time: 10 Minutes (sausage), 42 Minutes (sauce) 10-12 Minutes (noodles)
**Times are approximate.
Serves 3-4 persons.
1 lb Penne Rigate
1 Beef Smoked Sausage (Hillshire Farm)
1 Small drained can of Chunky Portabella Mushrooms
45oz Container of Ragu Chunky Tomato, Garlic and Onion
2 Shots of Captain Morgan Private Stock Rum
2 Table Spoons of Worcestershire Sauce
1 Teaspoon of Fennel Seed
2 Teaspoons of Italian Seasoning
1/2 Teaspoon Garlic Powder
4 Quarts of water (To boil Penne Rigate)
Start by cutting the beef smoked sausage into thin slices.
Add the sliced sausage and 1 teaspoon fennel seed to the pot and stir, allowing the sausage to brown.
Bring to a boil then add the small drained can of Chunky Portabella Mushrooms.
Turn to low heat and allow to simmer for about 10 minutes stirring occasionally.
Bring the mixture to a boil, then turn to low heat and allow sauce to simmer for 30 minutes.
Be sure to stir occasionally to keep the sauce from burning.
Step 11: Penne Rigate With Rum Smoked Sausage in Tomato Pasta Sauce
** This is best served with a side of garlic bread.