Smoked Sausage and Penne Pasta with Marinara

Prep Time : 10 minutes
Cook Time : 20 minutes
Serves : 6


Fast and easy preparation doesn't mean sacrificing flavor. Try Nolan Ryan's new all-beef smoked sausage in this heart-warming dish!

For Pasta:

1 pound penne pasta
4 to 6 quarts water
Kosher salt, for the water


For Sauce:

2 ropes (14 ounces each) Nolan Ryan's All-Beef Sausage (Garlic Flavor)
1 tablespoon extra virgin olive oil
1 (24 ounce) jar prepared marinara sauce
½ teaspoon dried red pepper flakes, if desired
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Optional Add-Ins:

1 (10 ounce) package chopped frozen spinach, thawed and dried
8 asparagus spears, blanched, and slice into bite-sized pieces
1 (8 ounce) package sliced white button mushrooms, sautéed
1 (8 ounce) bag frozen green peas, thawed


6 tablespoons grated Parmesan cheese
12 fresh basil leaves, torn into small pieces 

Fill a large pot with 4 to 6 quarts of water. Add salt and stir once. Cover and bring to a boil over high heat. Meanwhile, slice sausage ropes on the diagonal into ¼ to ½-inch thick slices. (You should have about 32 slices per rope, or 64 slices total.) 

When water comes to a rolling boil, add pasta. Stir a few times with a wooden spoon. Return to boil. Cook pasta on high heat, uncovered, for 11 minutes for al dente, or 12 minutes for softer pasta. When pasta reaches desired tenderness, drain immediately and set aside.

Heat oil in a large deep skillet over medium heat. Add sausage; sauté about 5 minutes. (The sausage is already cooked, but sautéing it will warm the sausage and also add more flavor to the sauce.) Add marinara sauce, red pepper flakes, and any option add-ins, if desired. Stir gently to combine. Add pasta, tossing frequently, until sauce and pasta are warm, about 5 minutes. Taste; season with salt and pepper, if needed.

Transfer to six individual pasta bowls. Sprinkle with 1 tablespoon parmesan cheese and 2 leaves of torn basil pieces per bowl. Serve immediately.

Recipe courtesy of Marie Saba.  

Nolan Ryan’s All-Natural Beef is pleased to share this recipe from our friend and Texas cook, Marie Saba. Marie is a self-taught cook who grew up in Austin, Texas with two working parents and three hungry brothers. The focus of her cooking is easy, quick and “healthy enough” cuisine. Today, she is the host of Cooking with Marie, an award-winning cooking show that airs in 80 markets across the nation and several international markets.