Penne Pasta with Sausage (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb penne or ziti, cooked al dente in salted water
→ Cooking Oil
02 -
2 tablespoons olive oil
→ Protein
03 -
1 lb hot or sweet Italian sausage (bulk; optional red pepper flakes for added spice)
→ Vegetables
04 -
½ large onion, chopped
05 -
3 cloves garlic, finely chopped
06 -
⅓ cup sun-dried tomatoes, sliced, in oil, and blotted dry
→ Liquids
07 -
3 tablespoons red wine for deglazing
08 -
1 cup heavy cream
→ Sauce Base
09 -
½ small can tomato paste
→ Herbs and Seasoning
10 -
1 package fresh basil, chopped
11 -
Salt and freshly ground pepper to taste
→ Toppings
12 -
Freshly grated Parmigiano cheese for serving
# Instructions:
01 -
Heat olive oil over medium-high heat. Add sausage and onions, breaking up the sausage as it cooks. Cook until the sausage is nearly no longer pink.
02 -
Stir in chopped garlic and cook until the sausage is fully cooked.
03 -
Use red wine to deglaze the pan, scraping up any browned bits. Reduce the heat to medium-low.
04 -
Add tomato paste and whisk in heavy cream. Simmer gently while stirring until the tomato paste is well blended into the cream. Adjust thickness with reserved pasta water or additional cream, if needed.
05 -
Gently stir in sun-dried tomatoes and simmer for a few minutes. Add chopped basil and continue to cook briefly.
06 -
Toss the sauce with the drained penne or ziti pasta. Mix to coat evenly.
07 -
Sprinkle with freshly grated Parmigiano cheese and serve immediately.
# Notes:
01 -
Sauce can be kept warm over low heat without affecting the texture.
02 -
Sun-dried tomatoes have a richer taste than oven-dried and are worth the cost.
03 -
Reserve some pasta water to adjust sauce consistency.
04 -
Deglazing the pan with wine enhances the flavor depth of the sauce.