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  • 1 tablespoon vegetable oil
  • 1/2 cup red onion, chopped
  • 8 ounces chicken sun-dried tomato sausage, chopped
  • 5 Roma tomatoes
  • 12 ounces whole wheat penne, cooked
  • 1/2 cup grated Parmigiano-Reggiano cheese


  1. Heat oil in a nonstick skillet; add onion and sauté 2 minutes. Add sausage; cook 5 minutes. Add tomatoes; sauté 5 minutes. Serve over pasta. Top with cheese.

Note: If you’d like a juicier ragout, add 1/4 cup tomato juice and 1/2 cup chicken broth.

Recipe by Chef Jon Ashton.

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The recipe was originally published as Simple Penne with Sausage Ragout on

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