Sausage Penne
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs sweet Italian sausage (crumbled)
- 1 small red onion (chopped)
- 2 garlic cloves (minced)
- 2 bay leaves (whole)
- 1 teaspoon fresh rosemary
- 1 pinch red pepper flakes
- 1 cup dry red wine
- 1 (36 ounce) can tomatoes (chopped or diced with juice)
- 1 cup heavy cream
- 1 cup fresh parmesan cheese (grated) or 1 cup romano cheese (grated)
- salt and pepper
- 1 lb penne or 1 lb rigatoni pasta
Directions
- Heat olive oil in a large pan over medium heat. Add sausage and cook until fat has rendered and juices have evaporated (~ 8-10 min).
- Add Onion, garlic, bay leaves, rosemary, red pepper flakes, and cook, stirring occasionally until onion is golden brown (~ 20-25 min).
- Drain off all fat from meat. put back into pan. Turn the heat to high, add the wine, and boil until it evaporates (~ 3-5 min).
- Add tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce thickens (~ 30-40 min). Remove and discard the bay leaves.
- *****Here you can refrigerate the sauce and heat at a later time/date with the cream and cheese******.
- Add the cream and half the cheese to the sauce and stir together. Season to taste with the salt a pepper.
- Meanwhile, boil a large pot of water, add salt and penne and cook until al dente (~10-12 min).
- Drain pasta, place it in pot with the sauce and stir until the pasta is covered. Place on a platter, sprinkle with remaining cheese, and serve immediately.
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