I wanted a quick and healthy dinner so I looked through the refrigerator to see what I had on hand. I had leftover turkey Italian sausage, broccoli florets, Parmesan cheese, and grape tomatoes so I threw them together to make a healthy, flavorful, and delicious pasta. I cooked the Italian sausage until it was golden brown and in crumbles then added some broccoli florets, grape tomatoes and garlic. I tossed the pasta in with the sausage and veggies then added a touch of butter, olive oil, sea salt, and freshly cracked pepper, to taste. The whole family liked this pasta (except my kids picked out the broccoli- ugh). I loved the flavors of the sausage and veggies with the nutty whole wheat pasta. My husband took the leftovers to work the following day and he said it was excellent.
Cook the penne pasta per instructions in salted boiling water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, removed from casings, along with the red onion. Cook the sausage and onion for 4-5 minutes, stirring often, making sure to break up the sausage into crumbles as it cooks. Add the broccoli florets, the grape tomatoes, and crushed red pepper and continue to cook for 5 minutes, stirring often. Add the garlic then cook, stirring constantly for 1 minute.
Add the cooked and drained pasta and the reserved pasta liquid to the pan then drizzle some olive oil on to the pasta as well as the butter, Parmesan cheese, sea salt, and freshly cracked pepper to taste. Gently mix until evenly coated. Taste and re-season if necessary. Serve immediately. Enjoy.