Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 16-oz package penne |
| 3 Cup | low sodium chicken broth |
| 2 1/2 Cup | homemade or store bought marinara (from a 24-oz jar) |
| 1 Cup | chopped, cooked Italian sausage |
| 1/2 Cup | diced roasted peppers (jarred is fine) |
| 1 Tablespoon | extra-virgin olive oil |
| 1 Tablespoon | fresh chopped parsley or 1 tsp dried |
| Crushed red pepper flakes (optional) | |
| 8 Ounce | mozzarella cheese, shredded (about 2 cups) |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 16-oz package penne |
| 3 Cup | low sodium chicken broth |
| 2 1/2 Cup | homemade or store bought marinara (from a 24-oz jar) |
| 1 Cup | chopped, cooked Italian sausage |
| 1/2 Cup | diced roasted peppers (jarred is fine) |
| 1 Tablespoon | extra-virgin olive oil |
| 1 Tablespoon | fresh chopped parsley or 1 tsp dried |
| Crushed red pepper flakes (optional) | |
| 8 Ounce | mozzarella cheese, shredded (about 2 cups) |
Steps
1
Preheat a Traeger Grill to 400°F; this will take at least 15 minutes.
2
Put the pasta into either a deep 12x10-inch disposable foil pan (sometimes called a half pan) or a 9x13-inch baking dish. Add the chicken broth, marinara, sausage, peppers, oil, half the parsley, and a pinch of pepper flakes, if desired. Stir well to combine and disperse the ingredients evenly.
3
Cover the pan tightly with foil, place it directly on the grill grates, and cook the pasta for 25 minutes.
400 ˚F / 204 ˚C
00:25
4
Remove the foil, carefully stir. Sprinkle the cheese and the remaining parsley over the pasta. Cook until the pasta is tender, about another 25 minutes. (Before removing the pan from the grill, try one of the penne and if too chewy, continue cooking for another 5 minutes or so.)
400 ˚F / 204 ˚C
00:25
5
Serve topped with more parsley, if you like. Enjoy!
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