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Tomato and Chicken Sausage Penne

September 8, 2009

This is a quick and easy weeknight meal that will appease everyone. You can make this for one person or feed an entire army. Whole-wheat pasta is my go-to meal right before a long run as it is an excellent source of carbs and fuels me the whole way through. I just signed up for the Long Beach marathon on October 11th and I’m already thinking about what I’m going to eat the night before and right after the race. I’m thinking beer and pizza is in order.

This pasta dish is light with a flavorful homemade sauce of olive oil, garlic, red pepper flakes, and cherry tomatoes. I love the smell of the kitchen when the tomatoes start to break down and release all their juicy goodness. Make this dish vegetarian by simply omitting the chicken sausage, although the sausage lends to a great smoky flavor to the dish and pumps up the protein for more satiety. This meal is also great as leftovers for lunch the next day.

Tomato and Chicken Sausage Penne

Serves 2

  • Salt and pepper
  • 1/2 pound penne
  • 2 tablespoons olive oil
  • 1 garlic cloves, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 teaspoon red pepper flakes
  • 2 pieces chicken sausage, sliced
  • 2 tablespoons Parmesan cheese
  • Chopped fresh basil for topping


1. Boil pasta in salted water according to package; drain.

2. In a small saucepan, heat olive oil, garlic and red pepper flakes until fragrant, about 3 minutes.

3. Toss in halved cherry tomatoes and simmer until tomatoes start to break down, about 5 minutes. Stir in Parmesan cheese, salt, pepper and chicken sausage.

4. Mix pasta with sauce mixture and garnish with a basil leaf.


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