Tunisian-Style Penne Twisted

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Dany Richer

Written by danyricher

05/09/2022
The other night, we had pastas for dinner. This Tunisian-Style Penne Pasta recipe is easy, tasty and done with ingredients you will have on hand! Try it and let us know how is it!

 

Preparation: 10 MIN
Cooking: 20 MIN
Servings: 4

 

Tunisian-Style Penne

Ingredients

3/4 lb (375g) penne or other short pasta (we are using Gluten-Free pasta)

2 organic onions, thinly sliced

3-4 organic garlic cloves

2 tablespoon (30 ml) organic olive oil

3/4 lb (350 g) merguez sausage meat or hot italian sausage meat, in 1 inche meat balls

2 tablespoons (30 ml) organic tomato paste

1 cup (250 ml) home made chicken broth

3 tablespoons (45 ml) chopped italian parsley

Pink Sea Salt and Fresh Cracked Pepper

italian meat balls
cooked sausage meat balls
Thanks to Ricardo his recipe was a great base but we had to twisted a little bit. Source

Preparation

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain aud oil very lightly. Set aside.
  2. In a large skillet, brown the onions and garlic in the oil. Season with salt and pepper.
  3. Add sausage meat balls and sauté until golden brown.
  4. Add tomato paste and cook for 1 minute.
  5. Add chicken broth and stir to combine. Bring to a boil and simmer gently until the sausage is cooked.
  6. Add the pasta and heat through.
  7. Add the parsley and adjust seasoning.
cooked sausage meat balls
Thanks to Ricardo his recipe was a great base but we had to twisted a little bit. Source

Preparation

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain aud oil very lightly. Set aside.
  2. In a large skillet, brown the onions and garlic in the oil. Season with salt and pepper.
  3. Add sausage meat balls and sauté until golden brown.
  4. Add tomato paste and cook for 1 minute.
  5. Add chicken broth and stir to combine. Bring to a boil and simmer gently until the sausage is cooked.
  6. Add the pasta and heat through.
  7. Add the parsley and adjust seasoning.

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