Penne with Italian sausage and tomatoes

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4 to 6
  • Freezing Absolutely

Ads

For the pasta

  • 1 lb (454 g) penne

For the sauce

  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 lb (450 g) Italian sausage meat (mild or hot, to your taste)
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tbsp (45 ml) tomato paste
  • ½ cup (125 ml) white wine
  • 1 can (796 ml) whole Italian tomatoes, crushed by hand
  • ½ tsp (2.5 ml) red pepper flakes (optional)
  • 1 tsp (5 ml) Italian seasoning
  • 1 large parmesan rind (optional but strongly recommended)
  • ¼ cup (60 ml) 35% whipping cream
  • Salt and pepper, to taste
  • 10 large fresh basil leaves, chopped + a little more for serving
  • ½ cup (125 ml) freshly grated parmesan + a little more for serving

Ads

Preparation

  • Bring a large pot of salted water to a boil and cook the penne al dente according to package directions. Reserve about ½ cup (125 ml) of cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot over medium-high heat. Crumble in the sausage meat and cook for 5 to 6 minutes, stirring occasionally, until nicely browned.
  • Add the onion and cook for 3 to 4 minutes until translucent, then add the garlic and cook 1 minute more. Stir in the tomato paste and white wine, and cook for 1 minute.
  • Add the crushed tomatoes, red pepper flakes, Italian seasoning, and parmesan rind. Let simmer over low heat for 10 to 15 minutes, stirring occasionally, until the sauce has thickened.
  • Stir in the cream and let simmer for 2 minutes. Season with salt and pepper, then remove the parmesan rind. Add the drained penne, mix well, and add a splash of cooking water if needed.
  • Remove from heat, stir in the fresh basil and grated parmesan. Serve immediately, topped with a generous amount of parmesan and fresh basil leaves.