Penne with Tuscan Sausage and Sun Dried Tomatoes


  • 1 pound penne pasta
  • 1 pound Tuscan sausage from Chico State Farm, removed from the casing (or your favorite Italian sausage)
  • 2 TB (1 oz) Bella Sun Luci Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • ½ yellow onion, small dice
  • 1 8.5 oz jar Bella Sun Luci Bruschetta
  • ½ cup (4 oz, about half jar) Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Extra Virgin Olive Oil, oil drained and reserved
  • Salt and pepper to taste
  • About 24 basil leaves


  • Cook the pasta according to the directions on the package.
  • In the meantime (or you can do the following in advance), sauté the onion in the reserved sun dried tomato oil + 1 TB of the extra virgin olive oil, over a high flame, until translucent/brown, then add the garlic, sauté 1 more minute and remove from stove.
  • In a separate pan, over a high flame, sauté the sausage in the other 1 TB of extra virgin olive oil until cooked through and lightly browned then add the onion-garlic mixture to the sausage pan, stir in the Bruschetta and sun dried tomatoes julienne cut, about half of the basil leaves and season with salt and pepper.
  • Serve in individual plates and garnish with the remaining basil leaves.
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