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Penne with Olymel European Sausages Mild Toulouse, sundried tomatoes and black olives

Penne with Olymel European Sausages Mild Toulouse, sundried tomatoes and black olives Penne with Olymel European Sausages Mild Toulouse, sundried tomatoes and black olives

Penne with Olymel European Sausages Mild Toulouse, sundried tomatoes and black olives

Filed under: Brunch, Dinner, Entertaining



preparation time

00:15 15min

00:15 15min

00:15 15min

00:17 17min


Cooking time

00:15 15min

00:15 15min

00:15 15min

00:15 15min



Even if it's a weeknight, you can still make dinner special. All it takes is a little bit of wine, some penne with Toulouse sausages and a whole lotta love!

ingredients

  • to taste fresh basil, chopped
  • 40 g dried tomatoes, julienned
  • 3 (270 g) Olymel European Sausages Mild Toulouse
  • 150 g penne, cooked “al dente”
  • 40 ml black Kalamata olives, pitted
  • 1/2 onion, finely chopped
  • 1 clove garlic, chopped
  • 40 ml white wine or chicken stock
  • to taste fresh basil, chopped
  • 75 g dried tomatoes, julienned
  • 5 (450 g) Olymel European Sausages Mild Toulouse
  • 300 g penne, cooked “al dente”
  • 75 ml black Kalamata olives, pitted
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 75 ml white wine or chicken stock
  • to taste fresh basil, chopped
  • 114 g dried tomatoes, julienned
  • 8 (720 g) Olymel European Sausages Mild Toulouse
  • 450 g penne, cooked “al dente”
  • 114 ml black Kalamata olives, pitted
  • 1 1/2 onions, finely chopped
  • 3 cloves garlic, chopped
  • 115 ml white wine or chicken stock
  • to taste fresh basil, chopped
  • 150 g dried tomatoes, julienned
  • 10 (900 g) Olymel European Sausages Mild Toulouse
  • 600 g penne, cooked “al dente”
  • 150 ml black Kalamata olives, pitted
  • 2 onions, finely chopped
  • 4 cloves garlic, chopped
  • 150 ml white wine or chicken stock
  • 5 Olymel European Sausages Mild Toulouse (450 g package)
  • 300 g penne, cooked
  • 1 medium-sized onion, diced
  • 75 g sundried tomatoes, cut into fine slices
  • 75 mL black Kalamata olives, pitted
  • 75 mL olive oil
  • 75 mL white wine or chicken stock
  • 2 cloves garlic, minced
  • Parmesan shavings
  • Chopped fresh basil, salt and pepper

instructions

  1. Blanch sausages and cut into diagonal slices.
  2. Heat olive oil in a frying pan, add sausages and onion, and cook for 2 minutes. Add white wine, garlic, olives and sundried tomatoes. Mix well, add salt and pepper. Cook for 3 minutes.
  3. Add penne and cook for 2 minutes longer. Garnish with fresh basil and parmesan.

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