Penne Pasta with Italian Sausage

December 10, 2010

2 Boxes Ancient Quinoa Rotini

1 Package of  Mild Italian Sausage 

1/2 Large White Onion - Coarsely Diced

1 Jar Emeril's Roasted Gaaahlic Pasta Sauce

1 Can Crushed Tomatoes

1/2 cup Milk (I prefer whole for this recipe)

1 Cup of Parmesan Cheese

Salt and Pepper to Taste

(As always, check your sauces and meats prior to cooking to ensure GF standards.)

Preheat oven to 400 degrees.  Slice uncooked sausage in half lengthwise.  Remove casing.  Cook in lightly oiled skillet or on griddle.  I use a cast iron griddle on my stove for this.  Cook on medium low for 10 minutes, turn, then cook an additional 10 minutes.  Saute onions until tender along with the sausage.  Meanwhile, cook pasta to box directions.  Drain.  Mix sauce, tomatoes and milk.  Salt and Pepper to taste.  Transfer pasta to a 13x9 baking dish.  Pour tomato mixture over pasta.  Add cheese.  Now that the sausage has cooled cut into 1 inch pieces.  Add to dish.  Toss dish well coating all of the pasta ensuring that all ingredients are mixed well.  Bake for 20 minutes.  I usually serve this with salad and my cheesy scones.