Penne With Sausage And Tomatoes
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (chopped)1 tsp
Red Pepper Flake (dried)1 cup
Red Wine (dry)2 tsps
Marjoram (dried, crumbled)230 g
Penne Pasta1
SaltDirections:
1
Stir in pepper flakes
2
Heat oil in heavy large saucepan over medium heat
3
Add onion and cook until tender, about 8 minutes
4
Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes
5
Stir in pepper flakes
6
Add wine and boil until absorbed
7
Mix in crushed tomatoes
8
Bring to boil, reduce heat and simmer 25 minutes
9
Stir 2 tablespoons marjoram into sauce
10
Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
11
Drain well
12
Return penne to pot
13
Add half of sauce and stir to coat
14
Season with salt and pepper
15
Transfer to large bowl
16
Serve, passing Parmesan separately
17
(Freeze remaining sauce up to 2 months in covered container
18
) Heat oil in heavy large saucepan over medium heat
19
Add onion and cook until tender, about 8 minutes
20
Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes
21
Add wine and boil until absorbed
22
Mix in crushed tomatoes
23
Bring to boil, reduce heat and simmer 25 minutes
24
Stir 2 tablespoons marjoram into sauce
25
Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
26
Drain well
27
Return penne to pot
28
Add half of sauce and stir to coat
29
Season with salt and pepper
30
Transfer to large bowl
31
Serve, passing Parmesan separately
32
(Freeze remaining sauce up to 2 months in covered container)