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  • Antipastagravanza

    1 vote
    Antipastagravanza
    Prep time:
    Cook time:
    Servings: 6 dinner servings
    by kathleen Skrzypczak
    3 recipes
    		 >
    This is a leftover home run. I used the remains of an Italian BBQ to create a second day leftover family dinner. Big hit with the 14 year old, 12 year old and 7 year old.

    Ingredients

    • 6 yellow onions
    • grilled zucchini
    • 12 red/green peppers, sweated down on the grill
    • 6 grilled italian chicken sausages, sliced 1/4" thick
    • 4 garlic cloves, roughly chopped
    • 1/8 C olive oil
    • 16 oz. penne pasta
    • 1/2 C grated parmesan cheese

    Directions

    1. Warm a large skillet over low heat
    2. Add olive oil
    3. When oil is shimmering, add garlic and cover
    4. Cook for 2 minutes
    5. Add pre-grilled vegetables
    6. Heat through for 1 minute
    7. Add sausage slices
    8. Meanwile, bring 6 qts. water to a boil and add 1 tbs kosher salt
    9. Add penne and cook according to package directions until firm or 'al dente'
    10. Scoop out 1C of the pasta water and add it to the sausage mixture.
    11. Drain pasta and add to pan. Cover.
    12. Simmer over low heat for 3 minutes.
    13. Uncover and add cheese.
    14. Let stand 10 min.

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