Pink Sauce With Sausage and Pine Nuts over Penne

Recipe by Susie D
READY IN: 2hrs




  • In a large deep fry/saute pan, add 1/4 cup water and sausage.
  • Cook till just cooked through.
  • Water will start to evaporate.
  • When cooked through, remove from pan one at a time and cut into bite sized pieces.
  • Return sausage to pan to brown them.
  • When sausage AND pan are brown, move sausage to paper towels and set aside.
  • Add 1/4 cup more water to pan and stir up all the brown.
  • Simmer sauce on low from now on.
  • While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
  • Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
  • While this is simmering roast the peppers: Pre heat oven to BROIL.
  • Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
  • Broil for 10 minutes or until skin is black.
  • Remove, cool, peel skin, chop them up.
  • Add peppers to sauce.
  • Start boiling water for Penne.
  • Chop up sun dried tomatoes and add to sauce.
  • Now start chopping basil.
  • I find it easiest to use kitchen shears.
  • Set basil aside.
  • Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
  • Remove from pan, put in small bowl for serving.
  • Add Penne to water, hopefully it is boiling now.
  • 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
  • Heat only for 5 more minutes.
  • Penne and sauce will be done at the same time.
  • Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
  • Serve with garlic bread and salad.