Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.

  • Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Nutrition Facts

382 calories; 9.1 g total fat; 51 mg cholesterol; 526 mg sodium. 47.6 g carbohydrates; 24 g protein; Full Nutrition

Reviews (260)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2007
This was a very good recipe. I made a few modifications but I still gave it 5 stars because the changes were just my likings. I used garlic and cheese sausages (we don't like spicy or fennel). My method for the meat is to brown the chicken and sausage completley in the garlic & olive oil. Cooking it now this way prevents the meat from becoming overcooked during the boiling and simmering process when making the sauce. Remove the meat and set aside than go on with making the sauce in the same skillet. I used red wine and chopped about 5 roma tomatoes (I don't like canned tomatoes). and let it simmer a bit. Once the tomatoes reduced a bit I added a little cornstarch and water to thicken the sauce along with salt pepper and 1/2 cup light cream (I got that tip fom other reviewers). I simmered the sauce for about 20 minutes added the meat in and simmered another 20 minutes. I than added the pasta and a lot of chopped basil (we love basil) and the dish was very very tasty. I am not sure what people are doing when they say it comes out bland. This is very flavorful! Thanks for the recipe!! Read More
(166)

Most helpful critical review

Rating: 1 stars
06/06/2007
Must be an error - has two pastas - one 12 oz. and one 16 oz. That's a lot of pasta!!!! Read More
(21)
372 Ratings
  • 5 star values: 201
  • 4 star values: 126
  • 3 star values: 28
  • 2 star values: 14
  • 1 star values: 3
Rating: 5 stars
06/06/2007
This was a very good recipe. I made a few modifications but I still gave it 5 stars because the changes were just my likings. I used garlic and cheese sausages (we don't like spicy or fennel). My method for the meat is to brown the chicken and sausage completley in the garlic & olive oil. Cooking it now this way prevents the meat from becoming overcooked during the boiling and simmering process when making the sauce. Remove the meat and set aside than go on with making the sauce in the same skillet. I used red wine and chopped about 5 roma tomatoes (I don't like canned tomatoes). and let it simmer a bit. Once the tomatoes reduced a bit I added a little cornstarch and water to thicken the sauce along with salt pepper and 1/2 cup light cream (I got that tip fom other reviewers). I simmered the sauce for about 20 minutes added the meat in and simmered another 20 minutes. I than added the pasta and a lot of chopped basil (we love basil) and the dish was very very tasty. I am not sure what people are doing when they say it comes out bland. This is very flavorful! Thanks for the recipe!! Read More
(166)
Rating: 5 stars
06/06/2007
This was a very good recipe. I made a few modifications but I still gave it 5 stars because the changes were just my likings. I used garlic and cheese sausages (we don't like spicy or fennel). My method for the meat is to brown the chicken and sausage completley in the garlic & olive oil. Cooking it now this way prevents the meat from becoming overcooked during the boiling and simmering process when making the sauce. Remove the meat and set aside than go on with making the sauce in the same skillet. I used red wine and chopped about 5 roma tomatoes (I don't like canned tomatoes). and let it simmer a bit. Once the tomatoes reduced a bit I added a little cornstarch and water to thicken the sauce along with salt pepper and 1/2 cup light cream (I got that tip fom other reviewers). I simmered the sauce for about 20 minutes added the meat in and simmered another 20 minutes. I than added the pasta and a lot of chopped basil (we love basil) and the dish was very very tasty. I am not sure what people are doing when they say it comes out bland. This is very flavorful! Thanks for the recipe!! Read More
(166)
Rating: 4 stars
08/12/2007
I read through the reviews. I only used a chicken breast and a 1/2 and a whole pound of the spicy turkey sausage. I used a T of garlic. I sauteed the garlic. Added the chicken and sausage. Cooked until done. Took meat out. Used 28 oz crushed tomatoe sauce 1/2 cup red wine 1 T italian seasoning and S & P to taste. Simmered added meat and simmered for another 20 minutes. Added 1/2 cup cream with 5 minutes to go. Spooned sauce over noodles. Topped with parmesan cheese. Yum! You could use a jar of spaghetti sauce with a splash of wine if in a hurry. Very good for a simple recipe. Read More
(98)
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Rating: 5 stars
02/26/2007
A must try. I only made a few changes based on other reviews. Since I don't like chunks of tomato I used spaghetti sauce from a jar and just added a little red wine to get that flavor. I cooked the meat in the sauce much longer about double the time. I added dried onion mid way through. I added cream as one reviewer suggested and I liked what that did to the texture. We will definately have this again! Read More
(85)
Rating: 5 stars
06/06/2007
Editor's Correction: The extra penne pasta has been deleted from the ingredient list. Sorry for the confusion. Read More
(42)
Rating: 5 stars
01/23/2003
This recipe is really great and really easy. It is a nice change from spaghetti. We will be having this again... Read More
(34)
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Rating: 4 stars
07/21/2005
I used this basic recipe to accomodate some ingredients I needed used - so mine turned out a bit different than the original but as the chef herself noted neccessity is the mother of invention! I didnt' use any chicken and added a can of tomato sauce instead of wine and added about a cup of chopped zucchini. I didn't have any rosemary so used basil thyme and sage instead. I added the zucchini pretty early in so it could cook with the sausage which gave it amazing flavor and even my little brother who doesn't care for it said it was tasty. I give it 4 stars just to compensate for the differences there may be between the original Read More
(28)
Rating: 5 stars
07/29/2004
Make this recipe!!! You will not be disappointed. I find that the hot and spicy sausage adds an incredible flavor. Read More
(24)
Rating: 1 stars
06/06/2007
Must be an error - has two pastas - one 12 oz. and one 16 oz. That's a lot of pasta!!!! Read More
(21)
Rating: 3 stars
12/03/2003
This recipe needed more flavor. I added garlic and green peppers but it was still lacking something. The dish was ok but I don't think I will make this again. Read More
(20)