Spicy Sausage PastaPasta: 2 cups DeLallo Organic Whole Wheat Penne Rigate, uncooked1 cup Seeds of Change Marinara di Venezia Pasta Sauce 1 Tbsp. Red pepper flakes (or more if desired)¼ cup chicken brothSalt and pepper to taste2 cups cooked and crumbled Italian sausage (1 lb. Uncooked) Squash side:¼ cup water1 cup zucchini, sliced 1 cup yellow squash, sliced Salt and pepper, to tasteOther sides: Grated Parmesan, to taste¼ cup fresh basil leaves, choppedFor the pasta: Cook according to package directions; drain and set aside.
In a saucepan, heat the sauce, broth and red pepper flakes over medium heat until gently simmering. Add the sausage and let simmer for 5-7 minutes, until the sausage is heated through. Ladle the sauce over the pasta.
For the squash: Combine the water and squash in a pan; bring to a boil over medium heat. Cover and cook over low heat for 8-10 minutes or until tender. Drain, and season with salt and pepper to taste.
Dish out the pasta and sprinkle with Parmesan. Garnish with chopped basil and serve with cooked squash.
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