Penne with Tomato Sausage Sauce
A quick and easy weeknight sauce featuring penne pasta and sausage sauce.
Servings: 4 people
Equipment
- 1 large skillet
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage mild or spicy, casing removed
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- ¼ cup fresh parsley or basil chopped, for garnish
- grated fresh Parmesan for serving
For the Tomato Sauce (or use 3 cups of your favorite jarred tomato sauce)
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes
- ½ teaspoon sugar optional, to balance acidity
- ½ teaspoon salt
- freshly ground pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
- In a large skillet over medium heat, heat 2 tbsp olive oil. Add sausage. Break it up with a spoon and cook until browned and cooked through, 7–10 minutes. Remove with a slotted spoon and set aside.
- In the same pan, add onion and cook until soft, 3–4 minutes. Stir in garlic, red pepper flakes (if using), oregano, and basil. Cook 1 more minute.
Make the sauce
- From scratch: Add crushed tomatoes, sugar (if needed), salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
- Jarred option: Add 3 cups of your favorite tomato sauce and warm through for 5–7 minutes.
- Combine: Return sausage to the pan. Add cooked penne and a splash of reserved pasta water if needed to loosen the sauce. Toss to coat evenly.
Serve
- Top with fresh parsley or basil and grated Parmesan.