Christmas Penne Pasta for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!

Sue from Palatable Pastime says: "Let's post a recipe using pasta that is suitable for serving as a main dish at Christmas or during the winter holiday season."

This is a lovely meaty pasta over tender noodles. The sauce has just a touch of cinnamon in it, which gives it a unique flavor profile. The sauce has the traditional Christmas colors as well - so a touch of spice and red and green and you have the perfect Christmas pasta dish! 

It's always nice to change things up - most years we serve beef for Christmas and if you're in the mood to serve pasta at your holiday gathering this year, take a look below for some inspiration. 

See all of our holiday pasta dishes!

Christmas Penne Pasta 

1-2 TBS extra-virgin olive oil
1 heaping TBS minced garlic
1 bay leaf, fresh or dried
1 pound ground hot sausage
1 pound ground beef
2 medium carrots, peeled and finely chopped
2 rib celery, chopped
1 medium onion, diced
1 cup good quality dry red wine
2 (14-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
1/8 teaspoon cinnamon (optional)
Salt and pepper (to taste)
1 1/2 - 2 pounds penne pasta, cooked to al dente
Dried or fresh chopped parsley, to serve

  1. In a large pot or Dutch oven, heat 1 TBS of olive oil over medium to medium-high heat (add more during cooking if needed). Add the sausage, ground beef, chopped carrots, celery, and onion. Season lightly with salt and pepper. Sauté, breaking up the meat, for about 10-15 minutes or until meat is cooked through and vegetables are tender. Add the garlic and sauté another minute, until fragrant.
  2. Add in the red wine, diced tomatoes, tomato sauce, cinnamon, and about 1/2 tsp each salt and pepper. 
  3. Bring to a simmer and simmer on low about 15 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta to al dente. Drain, and set aside.
  5. Taste sauce and adjust the seasonings as desired. Stir in the drained pasta to coat. 
  6. Serve pasta with a sprinkling of fresh or dried parsley (optional) and some grated mozzarella or parmesan cheese (if desired). 

Recipe adapted from Rachael Ray


  1. My favorite meaty pasta sauces are always half ground beef and half sausage meat so I know I'd love yours, Rebekah! I'm intrigued by the addition of cinnamon which adds a little middle eastern flair.

  2. I'm anxious to try this with the added cinnamon. An exotic flair for sure.

  3. This sounds and looks too good with the addition of cinnamon !

  4. A truly festival pasta dish with the warm cinnamon spice and meaty sauce. After reading your recipe am wondering why I never think of adding celery to the pasta sauce. Will be trying out that with my next batch of pasta sauce.


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