Spicy Trenne Pasta Bolognese Recipe
A Store Bought Bolognese Sauce That's Really Good
Servings: 4 - 6 servings
- 3 links Andouille sausage can be substituted with ground beef, sweet sausage, ground beef/veal/pork combo
- 1 package Rustichella Trenne can be substituted penne pasta
- 19.8 Ounce Jar Scarpetto Barely Bolognese can be substituted with any commercial sauce you like
- Parmesan cheese Freshly grated, to taste
- salt for cooking pasta
Start by adding some salt to a large pot of water and bringing it to a boil for cooking the pasta.See my cooking pasta tips
Remove the Andouille sausage meat from the casing and brown the meat in a good sized sauce pan, large enough to hold the sausage and sauce.
When the meat is browned 4 - 5 minutes, add the Scarpetto Barely Bolognese sauce and cook together for 5 to 7 minutes. If the sauce gets too thick, just add a little of the pasta water to a better consistency.
When the pasta is al dente, drain it and either add it to the sauce if the pan is big enough, transfer the sauce and then the pasta to a big bowl and combine or plate the pasta and top with a couple of spoonfuls of sauce.
Add some Parmesan cheese and have some extra for your guests to add if they like more.
Reserve a little pasta water for adding to sauce if too thick.
We served this with a delicious mixed greens salad and a bottle of 2005 Italian Montessu that was perfect with this dish.