- 340g (12oz) penne pasta
- 450g (1lb) Italian sausage mild or spicy
- 2 tbsp extra virgin olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 can (400g) crushed tomatoes
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
1. Bring large pot of salted water to boil. Cook pasta one minute less than package directions. Save ½ cup pasta water before draining 2. Heat olive oil in large skillet medium-high heat. Add sausage breaking into pieces. Cook 5-7 minutes until deeply golden brown 3. Add diced onion to same skillet Cook 4 minutes until soft Add garlic cook 30-60 seconds until fragrant 4. Pour in crushed tomatoes Add Italian seasoning salt and pepper. Stir well scraping up any golden bits. Simmer gently 8-10 minutes 5. Reduce heat to low. Pour in cream slowly stirring as you go Add Parmesan in two additions stirring between each 6. Add drained pasta to skillet Toss everything together over medium heat 1-2 minutes Add pasta water if sauce too thick 7. Taste and adjust seasoning Scatter fresh basil or parsley Extra Parmesan and cracked black pepper Serve immediately
- Brown sausage until deeply golden grey sausage means grey flavor, don't rush it
- Always save pasta water before draining.. your best tool for adjusting sauce consistency
- Grate your own Parmesan pre-grated doesn't melt the same way
- Undercook pasta by one minute it finishes in the sauce
- Tastes even better next day make extra on purpose!