Name: Penne with Italian Sausage
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 12 plum tomatoes; 4 hot Italian sausages, each pricked a few times with a fork; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1/3 cup (75 ml) olive oil; 1/2 cup (125 ml) red wine; 4 cups (540 g) penne rigate (ridged short pasta), cooked and kept warm; 1/4 cup (10 g) fresh basil leaves, finely chopped; 1 tbsp fresh oregano leaves

Ingredients

- 12 plum tomatoes
- 4 hot Italian sausages, each pricked a few times with a fork
- 1 onion, finely chopped  
- 4 garlic cloves, finely chopped
- 1/3 cup (75 ml) olive oil
- 1/2 cup (125 ml) red wine
- 4 cups (540 g) penne rigate (ridged short pasta), cooked and kept warm
- 1/4 cup (10 g) fresh basil leaves, finely chopped
- 1 tbsp fresh oregano leaves

Preparation

- Using a small knife, make a cross-shaped incision at the end of each tomato, on the opposite side to the stalk.
- In a large pot of boiling water, blanch the tomatoes for 1 to 2 minutes, depending on their ripeness (riper tomatoes will blanch faster). Using a slotted spoon, remove the tomatoes and plunge them into ice water. Peel the tomatoes, then halve them and remove the seeds. Compost the peels and seeds.
- In the same pot of boiling water, cook the sausage for 5 minutes. Drain and let cool. On a work surface, cut the sausages into medium-thick slices. Set aside.
- In the same pot over medium-high heat, soften the onion and garlic in the oil. Add the sausages and cook until the onion begins to brown. Add the wine and reduce by half.
- Mix in the tomatoes. Reduce the heat and simmer for about 15 minutes, stirring frequently. Add the pasta, basil and oregano. Season with salt and pepper and mix well. Serve immediately.

Penne with Italian Sausage

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Ingredients

Preparation

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