Fresh penne with Sardinian sausage sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne with Sardinian sausage sauce

Soy-Free, Protein Plus

2 Servings, 750 Calories/Serving

20 Minutes

In true Sardinian style, this comforting pasta dish is seasoned with fennel seeds. Instead of the usual saffron, we add anti-inflammatory turmeric for its golden hue.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • ½ pound fresh loose mild Italian pork sausage
  • ½ teaspoon fennel seeds
  • 1 organic yellow onion
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ teaspoon turmeric
  • 2 teaspoons red chile flakes (optional)
  • 1 cup crushed tomatoes
  • 1 cup chicken broth
  • 6 tablespoons shredded Pecorino Romano

Nutrition per serving

Calories 750, Total Fat 38g (49% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1660mg (72% DV), Total Carb. 76g (28% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.
While the water heats and the penne cooks, prepare the sausage.


Prep and cook the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausage and fennel seeds and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Pour off the fat from the pan.
While the sausage cooks, start preparing the remaining ingredients.


Prep the remaining ingredients; cook the sauce

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the sausage, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the onion, turmeric, and as many chile flakes as you like, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 4 to 5 minutes. Add the sausage, tomatoes, and chicken broth and cook, stirring occasionally, until the sauce is thickened slightly and the sausage is cooked through, 3 to 4 minutes. Stir in the penne and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the penne and sauce to individual plates, sprinkle with the Pecorino Romano and parsley, and serve.
Kids Can!
  • Time the penne.
  • Line a plate with paper towels.
  • Measure the onion.
  • Strip the parsley leaves.
  • Sprinkle the Pecorino Romano and parsley.