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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place sausage in large covered fry pan/ skillet. | 2. Fill with water so that water goes half way up the sides of the sausage. | 3. Bring to boiling point cover and reduce to simmer. | 4. Cook sausage until done, about 30 to 45 minutes depending on thickness of sausage. | 5. Watch carefully and add water as needed. | 6. Water tends to evaporate and leave grease from sausage behind. | 7. This is OK If you catch it during the last few minutes of cooking. | 8. (if you have melted grease left behind from the cooking sausage reserve it for the end of the recipe) Just be careful you don't burn it. | 9. Dice the cooked sausage and set aside. | 10. Cook pasta to desired tenderness per package directions. | 11. Place cooked pasta in a very large past bowl and toss with the diced sausage. | 12. In large frying pan/ skillet add a small amount of oil about 1/4 cup. | 13. Fry the corn, pumpkin, and peppers until just tender. | 14. Don't over cook or veggies will loose their bright colors. | 15. Add garlic the last few minutes of frying veggies. | 16. Garlic fries quickly and you don't want it to burn. | 17. Season with salt to taste. | 18. When veggies and garlic are done, turn heat down low and add the can of evaporated milk and the Asiago cheese to the veggies. | 19. Cook stirring constantly just until the Asiago cheese melts. | 20. If you have any grease reserved from cooking the sausage add it now. | 21. If you used hot sausage, the reserved grease will have an orange tint and add color as well as flavor! | 22. Don't worry if the sauce looks a little curdled, it will look fine once it's on the pasta. | 23. As soon as cheese is melted in the milk and veggie mixture, immediately pour it over the pasta& sausage mixture and toss to coat well. | 24. Serve immediately while nice and warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb	uncooked	403.4676	0.0	89.7602	2.2667
pork sausage	1 1/4		raw used	1309.7495	0.0	84.7652	105.2336
asiago cheese	1/2		shreaded	403.4676	0.0	89.7602	2.2667
corn	1	cup		124.7	27.115	4.7415	1.9575
pumpkin	2	cups	diced	9.9	2.1648	0.6798	0.0462
red bell pepper	1	cup	diced sweet	403.4676	0.0	89.7602	2.2667
green bell pepper	1/2	cup	diced	403.4676	0.0	89.7602	2.2667
yellow bell pepper	1/2	cup	diced	403.4676	0.0	89.7602	2.2667
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
oil				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.