Description
The flavor in this pasta really comes from the Italian sausage. If you are vegetarian, feel free to substitute with beyond sausage Italian sausage.
[gallery ids="2243,2244,2246,2247,2249,2251,2256,2252,2255"]Ingredients
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- 2 Tbs olive oil
- 2 Tbs butter
- 1 tsp red pepper, optional
- 4 cups onion, chopped (about 2 large onions)
- 3 Tbs garlic, finely minced
- 1 1/2 cup white wine
- 1 1/2 pounds sweet or spicy Italian sausage, removed from its casing
- 2 28–ounce cans diced san Marzano tomatoes
- 1/4 cup tomato paste
- 1 cup fresh basil, chopped and loosely packed
- 1 Tbs sugar
- Salt and pepper to taste
- 1 pound fettuccine or penne pasta, cooked
- 3 Tbs butter
- Pecorino Romano cheese, grated to sprinkle on top
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onions as well as some salt to taste and cover. Cook for about 10 minutes, stirring occasionally. Add the garlic and red pepper and cook for 1-2 minutes.
- Add the white wine and cook another five minutes or so, allowing some of the wine sauce to reduce.
- Add the Italian sausage and cook. Make sure to break up the sausage into small pieces as it cooks. After the sausage is cooked, add the tomatoes and tomato paste.
- Bring to a low boil and cook for about 10 minutes. Remove from the heat and add the basil and sugar. Add salt and pepper, to taste.
- Mix with 1 pound cooked penne and top with Pecorino Romano cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Cuisine: Italianish
Keywords: pasta, Italian sausage, penne