Rustic Penne with Chicken Sausage

Rustic Penne with Chicken Pasta

This past Sunday was one of those days that begged for a quick, hearty dinner. The air had a chill to it, football was on in the family room and we’d just returned from a weekend in Philadelphia.

Rustic Penne with Chicken SausageWhether I’m at Wegmans or my local grocery store, organic chicken sausage is always available and usually on sale. I love it because it can sit in my fridge, and with an expiration date over a month out, I don’t have to worry about squeezing it in right after I buy it. It’s also perfect for those dinners when you’re in a pinch and need something quick.

Rustic Penne with Chicken SausageIn Sunday’s case, I had the chicken sausage in my fridge and the rest of the ingredients were pulled from either the pantry or our garden. The result was out of this world, and the leftover penne with chicken sausage worked perfectly for lunch the next day!

5.0 from 1 reviews
Rustic Penne with Chicken Sausage
Prep time
Cook time
Total time
  • 4 tablespoons extra virgin olive oil
  • ½ box dried penne
  • 1 package fully cooked chicken sausage
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1½ cups marinara sauce
  • 1 cup chicken broth
  • ½ freshly chopped basil
  • 1 teaspoon salt
  • ½ cup pasta water
  1. Set a large pot of water to boil. Warm 2 tablespoons of olive oil in a deep skillet over medium-high heat, then add the chicken sausage, browning each side for 2 minutes. Remove the sausage to a plate to rest.
  2. Meanwhile, pour 2 more tablespoons of olive oil into the skillet. Add the onions and saute them for 3 minutes, then add the garlic and salt, and continue cooking for 1 minute longer. Pour the chicken broth in, bring it to a boil and then reduce the heat to let it simmer for 5 minutes, or until the liquid has reduced by half.
  3. Once the water has come to a boil, add the penne and cook until just before al dente, about 9 minutes.
  4. Slice the sausages and add them, along with the marinara and half the basil, to the skillet. Give it a good stir, and then cover the skillet, continuing to let the mixture simmer while the pasta cooks.
  5. Fold the cooked pasta and ½ cup pasta water into the skillet mixture, making sure the penne is well-coated. Sprinkle the pasta with the remaining basil and serve it hot with shredded mozzarella or Parmesan as garnish, and a crusty loaf of bread.


Seared Shrimp with Whole Wheat Pasta

Whole Wheat Shrimp Pasta

I’m a big fan of pasta.

Like, I could eat it just about every night if given the chance.

The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish.

I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!”

Seared Shrimp with Whole Wheat Pasta

So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and then topped the whole thing off with a sprinkling of fresh basil and diced Roma tomatoes.

And Parmesan. Love Parmesan.

5.0 from 2 reviews
Seared Shrimp with Whole Wheat Pasta
Prep time
Cook time
Total time
Delicious, easy and quick weeknight dinner!
Serves: 4
  • 1 bag frozen raw jumbo shrimp, thawed and peeled - tails removed
  • 2 teaspoons sea salt + 2 tablespoons for the pasta water
  • 1 teaspoon pepper
  • 6 oz whole wheat angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 cup whole milk
  • ½ cup shredded Parmesan cheese
  • 1 cup sliced cremini mushrooms
  • 3 green onions, sliced
  • 1 Roma tomato, diced
  • 2 tablespoons freshly chopped basil
  1. Set a large pot of water with 2 tablespoons of salt on the stove to boil.
  2. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sprinkle the shrimp with 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp to the skillet, and let them cook for 3 minutes on one side. Flip them, and continue cooking for another 2 minutes. Remove the shrimp to a plate lined with a paper towel.
  3. Add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Saute them for 2 minutes and then add the green onions and continue for another minute.
  4. Add the angel hair pasta to the boiling water and cook it for 3 minutes. Meanwhile, add the milk to the mushroom mixture, turn the heat up a little and bring it to a boil. Reduce the heat to a simmer, add ¼ cup Parmesan, and continue cooking until the pasta is finished - the sauce will reduce a bit.
  5. Drain the pasta and toss it into the skillet with the mushroom sauce. Add the shrimp, tomatoes and basil, and continue tossing it gently until the pasta is coated. Serve with the remaining Parmesan and a loaf of crusty bread!

Disclosure: Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested in signing up? Click here and make sure to tell them I sent you! All opinions are my own, and I only work with brands whose missions I support!

Chicken Mushroom Bow Tie Pasta

Chicken Mushroom Bow Tie Pasta

Here’s another one to add to the quick and easy weeknight dinner rotation. Don’t you just love those?

I think every weeknight is busy for us, especially during the school year and ESPECIALLY in the springtime. My husband is a high school varsity lacrosse coach, so we either try to squeeze in a quick family dinner before he has to leave for practice, or I try to make something that’s reheatable for later.

Chicken Mushroom Bow Tie Pasta

To add another layer to the weeknight frenzy, my daughter is a dancer. A Company dancer. This means that in addition to having dance class two nights per week, she also has lessons every other Friday – three hours’ worth.

So, dinner is rough these days, but we make it work as a family meal when we can – mostly on the weekends.

A pasta dish like chicken mushroom bow tie pasta, however, is easy for me to throw together after I get home, also works wonderfully as a late night meal (reheated by my husband or by my daughter), and is excellent to bring for lunch as next day leftovers. Mmm….

Chicken Mushroom Bow Tie Pasta
Prep time
Cook time
Total time
Serves: 4
  • 2 cups dry bow tie (farfalle) pasta
  • 1 cup cubed cooked chicken (leftovers from roast chicken work great!)
  • 3 tablespoons extra virgin olive oil
  • ¾ cup sliced mushrooms
  • 4 tablespoons butter
  • ⅛ cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 green onions, diced
  • ¼ cup fresh parsley, chopped
  • ½ cup pasta water
  • ½ cup shredded mozzarella
  1. Bring a large pot of generously salted (2 tablespoons) water to a boil. Add the bow tie pasta and let it cook for 10 minutes.
  2. Meanwhile, warm the olive oil over medium high heat in a large skillet. Add the mushrooms and saute them, stirring occasionally, for 3 minutes. Add the butter, and once it's melted, pour in the flour and use a wooden spoon to stir the mixture until a roux has formed. Add the milk all at once and continue stirring until the sauce becomes smooth and starts to bubble. Stir in 1 teaspoon salt, pepper, parsley, green onions, mozzarella and chicken, and then let the sauce cook for one more minute.
  3. As soon as the pasta has cooked for 10 minutes, transfer it to the sauce skillet along with ½ cup pasta water, making sure each bow tie is coated. After 2 minutes, the pasta will will have finished cooking and it will be time to eat!

Shrimp & Mushroom Garlic Bacon Parmesan Tortellini

Easy weeknight meals are always a treasure.


I brought leftovers of this particular pasta dish to work the other day, and my co-worker nearly trampled me to get close enough for a stab with her fork after I pulled the container from the microwave oven. Even reheated, the flavors were tremendously rich and deep.


She asked me to give her the recipe. Right then. As in, I’d recite the recipe and she’d scribble it down.


“Oh! Okay,” I chirped. I love recipe sharing!


Then, I started listing all the steps, none difficult. She looked at me as though I had three heads. Admittedly, she doesn’t cook much – although very interested. And I told her to stop writing. Actually, I really told her to not start writing since she was just staring at me, mouth agape.


“Don’t worry,” I said. “I’ll have it up on the blog soon. I swear, while it might ‘sound’ complicated, I promise it’s an easy weeknight meal.”


Garlic Shrimp & Mushroom Parmesan Tortellini

easy dinner recipes, easy pasta recipes, bacon, weeknight dinners, 30 minute meals

{Print this recipe}

Prep: 10 minutes | Cook: 15 minutes | Serves: 4

1 7-oz box dried Parmesan tortellini (I bought DaVinci brand; it’s what my grocery store had)
1 bag frozen extra-large raw shrimp (thawed, peeled, tails removed)
3 slices bacon
2 green onions, diced
1 cup chopped mushrooms
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1-1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup pasta water
1/4 cup grated Parmesan cheese
2 tablespoons + 1/2 teaspoon sea salt
1/4 teaspoon black pepper


Set a pot of water with 2 tablespoons of salt to boil for the pasta – enough water that the tortellini have room to move around freely. Add the tortellini and let it boil for about 13 minutes, 2 minutes less than the package instructions. Drain the pasta, but make sure to reserve 1/4 cup pasta water. You’ll finish cooking the tortellini off at the end in the sauce.


Meanwhile, cook the bacon in a large skillet over medium heat until crispy, then set it aside on a paper towel to cool and de-grease a little. Once it’s cool, crumble it.


Increase the skillet’s heat to medium-high. Season the shrimp on one side by sprinkling 1/4 teaspoon salt an 1/8 teaspoon pepper over top. Place the shrimp seasoned side down into the hot skillet, season the other side with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and then let them cook for 2 minutes. Flip the shrimp, let them cook for another 2 minutes, and then remove them from the skillet and set them aside.


Add the onions and mushrooms to the skillet with the bacon grease (add a couple tablespoons of olive oil if your skillet appears too dry), and saute over them over medium-high heat until the mushrooms soften – about 3 minutes. Add the garlic and half the parsley, and continue cooking for 1 minute longer.


easy dinner recipes, easy pasta recipes, bacon, weeknight dinners, 30 minute meals


Pour the chicken broth into the skillet all at once and increase the heat to high. Make sure to scrape up the bits at the bottom of the skillet as you stir the broth and bring it to a boil. Reduce the heat and keep the sauce at a hard simmer for 3 minutes, and then add the cream, pasta water, Parmesan, shrimp and the drained tortellini. Continue cooking everything for another 2 minutes, and then add the remaining parsley and the crumbled bacon.


Serve with crusty bread and extra Parmesan to sprinkle on top.


(See? Easy, right?)
Related Posts Plugin for WordPress, Blogger...