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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

What we American’s call Penne, Italians call Zitoni, Ziti, Pennoni, Mostacciololi or Penne Lisce and Penne Rigate. The one thing we do have in common is how we sauce them. Marinara or Pesto are the traditional sauces. Their hollow centers allows them to hold the sauce, while their angular ends act as scoops*
Throwing away that Wikipedia* description, the “whatever you call it” is a delicious accompaniment to whatever is on the plate.


4 Ounces of Pennoni (large penne)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Chicken Sausages (plain or of any flavor combination)
!/4 Cup of Parmesan Cheese grated (optional)
1 TB of Salt


1. Put a pot of Water up to boil. Add the 1 TB of Salt.

2. Heat the Marinara sauce in a small sauce pan.

3. Heat a skillet to medium & add the Chicken Sausages,
cook until all sides are browned, about 6 minutes

4. Heat the oven to 350F.

5. In an oven proof casserole dish large enough to hold the four Sausages, add a layer of the Marinara Sauce. Top with the Sausages & spoon the remaining sauce.
Roast for 20 to 25 minutes, the Sauce should be at a simmer & the sausages cooked through.

6. Remove & plate. Sprinkle with the grated Parmesan Cheese. (optional)

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