Sausage Ragu Penne Pasta

Serves: 5
Total Calories: 910


1 pound of Italian sausage
3 tablespoons olive oil
1/4 cup chopped celery
1/4 cup diced onion
3 tablespoons diced garlic
2 (30-ounce) cans diced tomatoes (drained)
3 tablespoons sugar
2 tablespoons dried oregano
1 cup chopped fresh basil
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1 pound penne pasta
1 can medium size black olives chopped and drained
1 tablespoon red pepper flakes
1/2 cup Parmesan cheese for garnish
1 (4-ounce) package of pepperoni


1. Heat; add olive oil in fry pan; add celery, onions and garlic. Cook until tender.

2. In 4 qt pot, fry sausage until brown; drain fat; add vegetables add tomatoes to meat.

3. Bring to boil; turn to low heat; add basil, pepper flakes and oregano; simmer 3-4 minutes.

4. Add chopped peppers and olives; remove from heat.

5. Place all in freezer bag and freeze (for backpacking) or refrigerate (for car camping).

6. Boil pasta to al dente; drain; cool and place in freezer bag; refrigerate.

1. Heat sauce until warm; add pasta.

2. Top with parmesan.

Fun Fact: Wheat bread doesn’t smush up the way white bread does.

Nutritional Facts:

Serves: 5
Total Calories: 910
Calories from Fat: 404

This Sausage Ragu Penne Pasta recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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