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Penne with Sausage, Broccoli and Diamond Glazed Walnuts

From: Diamond Nuts

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Serves 6 to 8


Diamond Glazed Walnuts add texture and sweetness to contrast the sausage, greens and bell peppers in this main course pasta dish.


  • 12 ounces dried penne
  • 1 pound Italian sausages
  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large red bell pepper, thinly sliced
  • 1 pound broccoli (or your favorite vegetable), chopped
  • 1, 28-ounce can diced tomatoes
  • 1 package Diamond Glazed Walnuts
  • Shaved parmesan cheese, for garnish


Bring a large pot of lightly salted water to a boil over high heat; add the penne and cook until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta and set aside.

Heat a large saute pan over high heat. Add the oil and swirl to coat. Remove the casings from the sausages; using your fingers, pinch the sausage into small pieces and allow them to drop into the hot pan. Cook until golden on all sides, about 10 minutes. Remove the sausage from the pan and drain on paper towels. Pour off all but 2 tablespoons of the oil in the pan. Add the onions, garlic, oregano, salt and pepper; sauté until the onions are translucent, about 5 minutes. Add the bell peppers and cook 2 minutes. Add the broccoli and cook, stirring, 2 minutes. Add the tomatoes and their juices; bring to a boil, lower heat and cook at a simmer for 10 minutes. Stir in the reserved 1 cup of pasta water. Add the cooked pasta; toss well. Add the Diamond Glazed Walnuts; toss together well. Taste and adjust the seasoning. Transfer to a bowl and garnish with shaved parmesan cheese. Serve immediately.

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