Skillet Penne with Olives and Capers

From Cook's Country | October/November 2011

Why this recipe works:

The typical baked pasta requires a stovetop full of sputtering pots used to brown the meat, simmer the sauce, and cook the pasta. We streamlined the dish using just one skillet. Convenience aside, cooking the penne in the sausage-fortified sauce infused the pasta with flavor as it tenderized,… read more

The typical baked pasta requires a stovetop full of sputtering pots used to brown the meat, simmer the sauce, and cook the pasta. We streamlined the dish using just one skillet. Convenience aside, cooking the penne in the sausage-fortified sauce infused the pasta with flavor as it tenderized, resulting in an undeniably superior dish. And a final sprinkle of cheese and a flash in a hot oven yielded a baked penne we can’t get enough of.

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Serves 4 to 6

Ingredients

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