Penne With Spicy Sausage Ragu |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
In 'Pasta' by Eric Treuille and Anna Del Conte Ingredients:
3 tablespoons extra virgin olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
8 ounces italian sausage, casings removed and crumbled (spicy or sweet) |
1/2 teaspoon crushed red pepper flakes (or to taste) |
1 teaspoon fennel seed |
1 teaspoon dried oregano |
1 tablespoon tomato paste |
1 (14 ounce) can chopped italian plum tomatoes |
salt |
fresh ground black pepper |
2/3 cup heavy cream |
1 lb penne pasta |
freshly grated parmesan cheese |
Directions:
1. Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
2. Add in sausage; cook/stir to break up, until browned, 10 minutes.
3. Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
4. Simmer, stirring occasionally, until thickened, 20 minutes.
5. Add in cream; cook, stirring until heated through.
6. Add salt and pepper to taste.
7. Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
8. Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.
|
|