Recipe: Italian Sausage with Tomatoes and Penne (using cherry tomatoes and yellow squash)

ITALIAN SAUSAGE WITH TOMATOES AND PENNE

1 pound uncooked Italian sausage links
1/2 cup beef broth
1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
2 cups grape or cherry tomatoes, cut lengthwise in half
1/4 cup chopped fresh basil, divided use (or 1 tablespoon dried basil leaves)
6 green onions, cut into 1/2-inch pieces, 1/2 cup
3 cups uncooked penne pasta
2 tablespoons olive oil or vegetable oil

Cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick
skillet with cooking spray; heat over medium-high heat. Add sausage;
stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes.

Stir in squash, tomatoes and 2 tablespoons of the fresh basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.

Meanwhile, cook and drain pasta as directed on package. Toss pasta, oil and remaining 2 tablespoons fresh basil. Divide pasta among bowls. Top with sausage mixture.

SPECIAL TOUCH:
Shave fresh Parmesan cheese over this Italian bowl. Or if you are in a hurry, use purchased shredded or grated Parmesan cheese.

SUCCESS HINT:
Cut meat and vegetables into pieces of uniform size to ensure even cooking. Meat and poultry will be easier to slice if you freeze them slightly before cutting.

Makes 4 servings
Source: Recipe booklet: Easy Skillet Meals, Betty Crocker Creative Recipes #162, May 2000